How can you make pancakes without milk. And in conclusion, we want to warn

Did you know that unleavened pancakes in Rus' were especially in demand on fasting days, of which there are about two hundred a year? At first they cooked with yeast, so pancakes came out lush, voluminous and satisfying, which was especially appreciated in poor peasant families. Later, the dough began to be kneaded with soda, and in our time there are options with baking powder, and even on mineral water.

If you properly prepare the dough on the water, without violating the recipe, then the pancakes will turn out no worse than the traditional "dairy" pancakes. Of course, without a creamy aroma, but they will be just as elastic, delicate and thin. It can be served separately, as well as with all kinds of toppings, sauces and additives. Pancakes on the water perfectly tolerate freezing, so you can cook a large portion for the future and reheat as needed in a pan or in the microwave.

What you need for cooking

Responsibly treat the basic ingredient - the water on which the dough is kneaded. It is best to take spring or filtered water, in some recipes it is acceptable to use soda. But untreated water, drawn directly from the tap, is absolutely not like it, it is too hard.

Flour can be used the highest or first grade, with a high gluten content. If eggs are present in the recipe, then, of course, they must be fresh. Well, if the eggs are homemade, then the pancakes will turn out to be a beautiful yellowish color. Vegetable oil is traditionally used sunflower refined, that is, odorless and third-party impurities.

Of the dishes you will need: a frying pan (optimally - cast iron), deep dishes for kneading the dough, as well as a blender or hand whisk, a brush for greasing, a spatula for turning over.

With eggs (classic recipe) step by step

The classic recipe for pancakes mixed with water is almost no different from the usual version for us using cow's milk. The products are elastic, which allows you to put in them absolutely any filling of your choice, both sweet and salty. The list of ingredients includes eggs, so the recipe is not considered vegetarian or lean, but it is suitable for people with individual intolerance to dairy products (with the so-called lactose deficiency).

Total cooking time: 40 minutes
Cooking time: 20 minutes
Yield: 12-15 pcs.

Ingredients

flour - 400 g
large eggs - 2 pcs.
water - 500 ml
soda - 0.5 tsp
9% vinegar - to extinguish soda
sugar - 2 tbsp. l.
salt - 0.5 tsp.
refined oil - 2 tbsp. l.

How to cook pancakes on the water with eggs

I drive a couple of large eggs into a deep saucepan or bowl, immediately add salt and sugar, whisk vigorously with a whisk until foamy. If you plan to make a dessert, you can add a little vanilla sugar or vanillin for flavor.

I pour in water (it can be slightly warmed up, then it will be easier to deal with lumps) and I put soda slaked with vinegar.

At the very end, pour in the oil, mix again. If you stir well with a whisk, then there will be no lumps, the consistency will be smooth and uniform. If they still come across, then you can use an immersion blender, if necessary, increase / decrease the amount of flour and liquid. I leave the finished dough aside for 15-20 minutes. During this time, the gluten will swell and the mass will become more elastic, which means that the pancakes will keep their shape better when frying. The consistency after infusion, as a rule, becomes a little thicker, like jelly.

After the specified time, you can finally heat the pan. The first time I grease it with a brush dipped in a small amount of vegetable oil, and pour out a portion of the dough, spread it over the entire bottom, turning it in the air. You can take a pan with a non-stick coating, but it is still better to use a cast-iron pan - it bakes unleavened pancakes more evenly.

Bake for about 30-40 seconds on each side, until golden brown. You can turn over with a spatula or toss the pancake up with a sharp movement, whichever is more convenient for you. To make the pancakes even tastier and softer, you can grease with a small cube of butter, stacking on top of each other while hot.

It is best to serve as soon as it is removed from the heat. You can wrap both salty and sweet fillings to choose from. We make tea and enjoy!

Pancakes on the water without eggs

Pancakes on the water do not have to be cooked with chicken eggs. In this case, the recipe is suitable not only for people with lactose intolerance, but also for fasting and vegetarians. It will turn out especially tasty if you wrap inside the filling of mushrooms overcooked with onions. Well, if you plan to serve them for dessert, then just pour jam or honey.

Ingredients

water - 400 ml
soda - 0.5 tsp
vinegar - to extinguish soda
flour - 2-2.5 tbsp.
sugar - 1-2 tbsp. l.
salt - 0.5 tsp.
vegetable oil - 50 ml

Heat a little water on the stove or in the microwave, but not too much, up to about 40-50 degrees.
Pour some water into a deep bowl, send slaked soda, granulated sugar and salt there.
Pour the pre-sifted flour in portions, and so that it does not crumple, use a blender or whisk.
When the dough is ready, stir in the oil. As a result, the consistency should turn out to be velvety, without a single lump. If, however, such a nuisance happened, then leave the dough alone for 10-15 minutes, and mix it again. If desired, you can add fried onions to the pancake mass for flavor or a couple of tablespoons of fresh chopped herbs - dill, green onions and parsley (you can do a little of everything). You can add a little vanillin to the dough for sweet pancakes.
Heat up the pan properly and grease it for the first time with a thin layer of oil, or quickly walk along the bottom with a piece of bacon stabbed on a fork. Fry on both sides for about one minute, the fire should be moderate so that the dough is baked evenly.

Pancakes with milk (sour cream) and water

If you find some milk in the refrigerator, but it is not enough for a full batch, you can dilute it with water in any ratio. We do the same with sour cream, that is, add liquid to it to get the necessary pancake consistency. It does not matter if the sour cream is slightly sour - in this case, the pastries will be more magnificent. Please note that all products must be warm, at room temperature, so try to get them out of the refrigerator in advance.

Ingredients:

sour cream - 3 tbsp. l.
water - 500 ml
eggs - 2 pcs.
flour - 2 tbsp.
sugar - 1 tbsp. l. (or 2 tablespoons for sweet pancakes)
salt - 1 tsp
sunflower oil - 3 tbsp. l.

Beat eggs until light foam with salt and sugar. If you want the pancakes to become airy, then you can beat the whites separately from the yolks, then the products will be with numerous holes, lush.
Add the available amount of sour cream and pour in the water. Stir vigorously.
Gradually add half a glass of flour, kneading a thin dough - in consistency, it should be, as usual, similar to sour cream or liquid cream. If necessary, increase the amount of flour.
Pour in a little vegetable oil, stir again and fry in a pan (very hot) until golden brown.

Pancakes on mineral (carbonated) water

Instead of ordinary water, you can use carbonated water, then the pancakes will turn out to be perforated, openwork. You will need unsweetened soda, without syrup. For elasticity and softness, milk is added to the pancake dough. Of course, you can bake pancakes using only soda, that is, without milk - in this case, add a little more than half a teaspoon of soda, previously quenched with vinegar, to the list of ingredients, otherwise the cooking technique will be unchanged.

Ingredients:

highly carbonated water - 250 ml
milk - 250 ml
eggs - 3 pcs.
flour - 1.5 tbsp.
sugar - 1.5 tbsp. l.
salt - 0.5 tsp.
sunflower oil - 2-3 tbsp. l.

Combine eggs and loose (sugar, salt). Beat with a fork/whisker/blender for 1-2 minutes.
Pour in the milk and add the flour, working with a whisk to get rid of the smallest lumps.
Next, pour in the soda and at the very end - refined oil.
From time to time brush the red-hot pan with a brush, dipping it in the oil, and bake for about half a minute on each side.

Pancakes thin with holes on the water

The secret of making delicate and thin pancakes with holes lies in the fact that at the initial stage of preparing the dough, you need to beat the eggs properly - until a high foam appears. The more magnificent the egg mixture is, the more porous the products will be in the end. And don't forget to heat up the pan. If the bottom is not heated enough, the dough will not bubble and form patterns.

Ingredients:

warm water - 500 ml
eggs - 3 pcs.
flour - 1.5-2 tbsp.
baking powder - 0.5 tsp.
sugar - 2 tbsp. l.
salt - 1 tsp
vegetable oil - 2 tbsp. l.

Beat three large eggs at once with salt and sugar - intensively, 2-3 minutes, until foam appears.
Pour in warm (preferably boiled) water and whisk again.
Without turning off the mixer, gradually add the flour, add the baking powder.
Pour the oil into the prepared mixture resembling sour cream.
Bake in a hot pan, pouring the dough - about 1/2 ladle each. Fold the finished products in a high pile, lubricating the entire plane with a cube of butter for a pleasant creamy aroma.

Yeast pancakes on the water

Yeast pancakes differ from all the others in that they take longer to cook, but they are much more magnificent. It will take you about 10 minutes to cook, and the rest of the time (about 2-3 hours) the dough will reach on its own, without your direct participation. It should come up twice, and after the third time you can already heat the pan. The consistency can be made dense, then lush and thick pancakes will turn out, or, on the contrary, pour in more liquid, then the products will be thinner, it will be possible to wrap fillings in them.

Ingredients:

flour - 500 g
warm water - 750 ml
dry yeast in a bag - 5 g
vegetable oil - 3 tbsp. l.
sugar - 1.5 tbsp. l.
salt - 0.5 tsp.

Prepare pancake batter. To do this, pour a spoonful of sugar and the same amount of flour sifted through a fine sieve into a small bowl. Add dry yeast and pour in 50 ml of warm water so that the consistency becomes similar to sour cream. Leave the bowl, covered with a towel, in a warm place for half an hour.
In another deep bowl, combine 500 ml of warm water, vegetable oil and salt, add the dough here. Add flour in batches and stir until smooth, stirring with a whisk to remove lumps. Again, leave alone for 1 hour, placing the bowl in a warm place.
When the dough swells, pour 200 ml of boiling water into it and immediately, quickly mix - due to brewing, the pancakes will turn out to be openwork. Leave to rest for another 10 minutes.
Bake until golden brown in a hot pan (before pouring the first portion of the dough, grease with a couple of drops of oil).

Pancakes custard on boiling water

The dough is called custard because the flour is brewed with boiling water - this retains moisture, which in turn evaporates during frying and provides airiness to the pancakes. To make the products more elastic and thin, like paper, add a little cornstarch.

Ingredients:

water at room temperature - 300 ml
eggs - 2 pcs.
boiling water - 300 ml
flour - 1 tbsp.
corn starch - 0.5 tbsp.
salt - 2 chips.
sugar - 2 tbsp. l.
vegetable oil - 3 tbsp. l.

Combine salt, sugar and eggs, stir with a blender or by hand until foamy.
First, pour 300 ml of water at room temperature into the egg mass. Whisk again.
Enter the flour and starch in portions.
At the end, add oil and pour all 300 ml of boiling water, stirring vigorously. You should get a more liquid consistency than usual. Leave the dough alone for 30-40 minutes to swell so that the starch is steamed.
Bake in a hot, greased skillet, scooping up about 1/2 ladleful. Pancakes are cooked very quickly, about 15-20 seconds on each side.

Rye pancakes on the water

This type of pancake - made from rye flour on the water - is often included in the diet menu. They turn out dark, with a characteristic rye flavor. When warm, they are good with butter and sour cream, you can wrap the filling inside, cottage cheese with herbs or minced meat stewed with onions is ideal.

Ingredients:

rye flour - 200 g
water or a mixture of milk and water - 500 ml
eggs - 2 pcs.
sugar - 2 tbsp. l.
soda - 0.5 tsp
salt - 2 chips.
sunflower oil - 2 tbsp. l.

Combine the sifted flour and other loose flour, except for soda.
Separately, beat the eggs with a whisk until they turn into foam. Pour in water and stir vigorously.
Add about half of the liquid component to the bowl with dry ingredients, carefully breaking with a whisk so that lumps do not collect.
Add the quenched soda, pour in the remaining liquid and oil. Leave to rest for 30 minutes.
Bake in batches in a greased pan.

What filling to choose?

Sweet pancakes - dust with powder through a fine sieve, serve with your favorite jam, flower honey or fruit sauce. As a filling, sweet curd mass or chocolate paste, fruits and berries are perfect.

Salted pancakes - lightly brush with a cube of butter, serve with sour cream or sauce. An excellent filling will be chicken, mushrooms, liver, cabbage stewed with onions, salmon with dill, salmon with mascarpone, eggs with rice, cheese, etc.

Secrets of cooking unleavened pancakes

Sift the flour through a sieve before adding it to the batch. So it will better "stick together" with the rest of the components and be saturated with oxygen. As a result, you will get not lumpy, but airy elastic dough.
All liquid ingredients should be at comfortable room temperature.
To make the dough homogeneous, introduce the flour in small batches, breaking up the lumps by hand or with a blender.
You can add vanilla or cinnamon to sweet pastries. Lemon and orange zest will also give a pleasant aroma.
Salty pancakes will turn out even tastier if you add grated carrots or finely chopped onions to an already prepared place.
Instead of eggs, you can try adding flax seeds to the dough - ground and steamed in boiling water for 10-15 minutes.
Unleavened pancakes love cast-iron pancakes - they cook evenly over the entire area, and they turn out tender. On a thin crepe maker, the products will be more “rubber”.
Before baking, grease the pan with a piece of fresh bacon or a brush dipped in oil. But don't overdo it. Just a couple of drops of fat is enough for the products not to stick.
If the pancakes are dry and do not want to keep their shape when folded, then cover them with a lid and leave for 15-20 minutes. They will steam out, become softer and more tender, the edges will not crumble.
To make freshly baked pancakes even tastier, after removing them from the pan, immediately grease with a small cube of butter, you can sprinkle with sugar. Delicious pancakes!

Step-by-step recipes for making thin and fluffy, tender and porous, sweet and lean pancakes without milk on kefir

2018-02-28 Marina Danko

Grade
prescription

1572

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

4 gr.

carbohydrates

19 gr.

129 kcal.

Option 1: The classic recipe for porous pancakes without milk on kefir

Pancakes according to the classic recipe on kefir without milk come out tender and thin, with a large number of small “pores”. Such pancakes are served with sour cream, condensed milk, jam. They are good for wrapping any filling.

Ingredients:

high-quality flour - one and a half full glasses;
two large eggs;
half a liter of low-percentage kefir and half as much drinking water;
a spoonful of sugar;
soda and fine salt - half a small spoon each;
refined, highly purified oil.

Step-by-step recipe for classic pancakes without milk

We lower the package with kefir into hot water and keep it in it for a while. After pouring the heated kefir into a bowl, carefully break the eggs into it. After adding soda, salt and all the sugar, stir with a whisk so that the loose components disperse without residue.

Sift the flour with a fine sieve and mix in small parts into the kefir base. After each serving, we break all the lumps, the dough is required as homogeneous as possible. When it reaches the density of sour cream, set aside for ten minutes.

We bring the water to a boil. While stirring, slowly pour boiling water into the pancake dough. If the mass came out watery, stir in a little more flour - bring to the density of rare sour cream.

Having mixed two tablespoons of oil into the finished mixture, we begin to bake pancakes.

For baking, it is better to take an old cast-iron pan, but if you don’t have one, a non-stick one is also suitable. Under the very first pancake, regardless of whether you added it to the dough, moisten the bottom of the pan with oil, and warm it up by placing it on high heat.

Gathering portions of the dough with a small ladle, pour them exactly into the center of the pan and, gently shaking it from side to side, let the dough cover the entire bottom. Having browned the bottom well, turn over and bake the back side of the pancake.

The thickness of the pancakes depends on the amount of the poured mixture, try to determine the right amount from the first portion. If you plan to wrap the stuffing in pancakes, and then warm them up after that, do not brown such pancakes after turning them over. Put the stuffing on the browned side.

Option 2: A quick recipe for thin pancakes without milk on the water

Many housewives believe that it is impossible to cook delicious and tender pancakes on the water. This opinion is erroneous, it is enough to add starch, a little sour cream or mayonnaise to such a dough, and the pancakes will come out soft, the same as if they were cooked in milk.

Ingredients:

purified water - half a liter;
three full spoons of sour cream or mayonnaise;
two eggs;
four tablespoons of dry starch and one - sugar;
flour;
one gram of vanilla powder granules;
vegetable oil, odorless - three tablespoons.

How to quickly cook sweet thin pancakes without milk

Pour one egg into a bowl, pour vanilla into it, a third of a spoonful of salt, and the last - sugar. Bringing stirring to a homogeneous mass, add water and sour cream (mayonnaise), stir. You can literally add a pinch of soda, then the pancakes will come out spongy, with small pores.

In a separate dry bowl, sift twice, an incomplete glass of flour. To the previously prepared mixture, add the starch and stir thoroughly. Gradually adding portions of flour, bring the mixture to the density of liquidish sour cream. At the end, we mix in two and a half tablespoons of non-aromatic oil.

Having heated the frying pan, we bake pancakes, lubricating the surface for the first pancake with oil. In order for the pancakes to come out thin, when cooking the first two or three, you need to adapt to pouring the dough so that it immediately covers the bottom evenly and thinly, and you do not have to add it. Gathering a new portion, stir the dough, starch tends to quickly settle to the bottom.

Option 3: All-Purpose Dairy-Free Pancake Dough

On kefir, you can cook not only pancakes, the fermented milk product is also ideal for thin pancakes. With kefir, they come out more tender than with a mixture of water and milk. Sweetness is easy to change to taste, given what the pancakes will be served with. Control the thickness of the pancakes, if you mix in a little more flour, they will come out more magnificent.

Ingredients:

half a liter of fat-free kefir;
large eggs - three things;
refined sugar - a third of a glass;
flour, white - one and a half glasses;
three tablespoons of oil, lean;
soda, food - half a spoon.

How to cook

In a spacious bowl, beat the eggs, adding sugar and about a third of a spoonful of salt.

Combine flour and baking soda, sift into egg mixture. Pour a third of kefir and, carefully breaking up lumps, mix with an ordinary whisk.

Having received a mass that is uniform in composition and appearance, pour in the remaining kefir and oil, beat lightly. If necessary, dilute to the density of rare sour cream with water.

We bake pancakes, pouring the dough into a hot frying pan, which we first grease with oil. Turn over after browning the bottom of the pancake.

Option 4: Delicate porous pancakes without milk on mineral water

Carbonated water and soda fluff up the dough well. Pancakes come out of it thin, elastic and porous, more tender than ordinary drinking water. The smell of the ripper (soda) is not felt, as vinegar extinguishes it.

Ingredients:

five eggs;
half a liter of carbonated table water;
five tablespoons of vegetable oil;
300 gr. flour;
two spoons of sugar;
soda, food - half a spoon;
dessert spoon of table vinegar.

Step by step recipe

Whisk the eggs in a large bowl with the addition of salt and sugar until foamy. We put quite a bit of salt to balance the taste, one third of a teaspoon is enough.

Pour the soda into the egg mixture and shake quickly.

In a separate dry bowl, we sift all the flour and begin to pour the liquid base in small portions. To make the dough homogeneous, after each new portion carefully break the formed lumps.

In a homogeneous, similar to rare sour cream, mix the butter into the dough.

Using a small scoop, pour portions of the pancake mixture into a well-heated, oiled pan. We scoop up a little so that it spreads well, covering the bottom with a thin layer. After the bottom is fried, turn over and also brown the reverse side.

Option 5: Semolina pancakes without milk - "Bagrir"

Delicious yeast pancakes from the menu of Moroccan cuisine. They are prepared without milk, from flour with semolina, they turn out to be very lush, rather reminiscent of a thin cake. The honey-oil mixture softens pancakes well, giving them the necessary sweetness, so sugar is not used when kneading the dough.

Ingredients:

one and a half glasses of semolina;
one egg;
half a glass of flour;
half a liter of clean water;
a quarter of a pack of "Farmer's" oil;
dry yeast in granules and ready-made ripper - half a spoon each;
two tablespoons of liquid honey.

How to cook

First you need to activate the yeast, to do this, pour warm water into a mixing bowl and pour the yeast into it. Stir with a whisk or spoon until the granules are completely dissolved.

In parts, we fall asleep semolina in a coffee grinder and grind. It is not necessary to bring to the state of powder, small grains should be present. If the croup is initially small, we simply omit this step.

Gently breaking the shell, release the egg to the yeast, immediately add a pinch of salt and a ripper. After mixing until smooth, we mix flour into the yeast mixture first, and then semolina. Covering the bowl with a cloth, remove the dough for an hour closer to the heat.

After cutting into pieces, melt the butter in a small saucepan and directly hot, mix it with honey.

Gently stir the dough that has increased in volume and start baking. We cook, like ordinary pancakes made from flour with milk, on a greased and heated frying pan. Having browned the bottom well, do not turn over, but remove the pancake from the pan and place on a plate. Lubricate the light top with a mixture of butter and honey, roll the pancake with a tube.

Option 6: Lean pancakes without milk and eggs on rice water

It is good to diversify the lean table with such pancakes. They do not only have milk, but also eggs. The dough is made on rice broth, which is prepared specifically for pancakes, and the remaining boiled rice is used for the filling. The recipe can be safely taken into account if you often cook rice as a side dish.

Ingredients:

a glass of white rice;
sunflower, refined oil - one and a half tablespoons;
two spoons of sugar;
half a spoonful of soda;
flour - two glasses, and a half (only the highest grade!).

Step by step recipe

In two liters of salted water, boil the rice until tender. Throwing it in a colander, decant the broth, put it aside. Rinse rice with warm water and leave to dry in a colander.

Scald the raisins with boiling water, then leave, pouring warm water. After standing for a quarter of an hour, we filter all the water. Mix raisins with rice, sweeten to taste.

The cooled rice broth, if it turned out thick, we dilute the jelly with water to the density. The liquid base should come out at least a liter.

We dissolve sugar in the broth, then add soda, flour and beat well, at the end we stir in vegetable oil.

We bake thin pancakes, heat the pan strongly, and under the first pancake, be sure to grease its bottom with oil. After browning the bottom, turn the pancake over, and only lightly brown the other side.

We spread a little rice filling on the cooled pancakes and fold them in any convenient way: into a tube or an envelope. Before serving, they can be slightly warmed up in vegetable oil.

Option 7: Dairy-free cottage cheese pancakes with fresh herbs

Low-calorie cottage cheese pancakes with fresh herbs are suitable for diet food. In this version, they go like snack bars. You can diversify the taste with finely chopped red fish, grated crab sticks. Excluding greens, but adding sugar, grated pumpkin or apples, finely chopped dried apricots or raisins to the dough, you can get a dessert version of pancakes.

Ingredients:

low-calorie cottage cheese - 200 gr.;
150 ml of water;
six tablespoons of flour;
three eggs;
30 grams of butter, "Traditional" butter;
finely chopped greens (dill, onion feathers, parsley) - three tablespoons.

How to cook

Having installed a sieve on a bowl, we wipe the cottage cheese. Add water and mix well. After salting, pour the sifted flour and stir with a mixer until smooth.

We release eggs into the prepared mass, you can add a pinch of sugar, and beat again.

Melt butter in a small bowl over low heat and cool well.

Mix finely chopped herbs and butter into the pancake dough with a whisk. We bake like ordinary pancakes, for this we heat a thick-walled frying pan well.

Option 8: Lush pancakes without milk on sour cream

Variant of pancakes for children's breakfast. Pancakes without milk on sour cream are ruddy and fluffy without any rippers and yeast. They can be served with condensed milk, berries, honey, jam or sweetened sour cream.

Ingredients:

a glass and two spoons of 15 percent sour cream;
two selected eggs;
30 gr. Sahara;
a spoonful of vegetable oil;
a glass of flour.

Step by step recipe

Put sour cream into a mixing bowl.

Gently breaking the eggshell, pour the whites into a separate container, and release the yolks to the sour cream.

After adding a little salt to the yolks and sour cream, pour out the sugar and add the vegetable oil and, without beating, stir with a whisk, bringing to a smooth consistency.

Without ceasing to stir, in small portions we introduce the sifted flour into the sour cream base. If you want to get porous pancakes, pour in a little quick soda right now.

Whip the egg whites until stiff peaks form, then transfer to the sour cream dough, fold in. Next, with gentle circular movements of the spoon, stir the dough.

Lubricate the bottom of the pan with oil, heat it well over medium heat. Having poured a little sour cream dough in the center, we distribute it with rotational movements over the entire bottom. Fry pancakes for a minute on each side.

How to cook dough for pancakes without milk recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Pancake dough without milk

What to do if you were going to make pancakes, opened the refrigerator and found no milk in it? There is nothing wrong with that! Many people think that pancakes on the water are even tastier! We will tell you how to make pancake dough without milk.

Recipe 1. Plain pancakes on the water.
We will need:

3 large eggs
4 cups warm water
0.5 kg wheat flour
1.5 tablespoons of sugar
half a teaspoon of soda, salt and citric acid

Cooking method:
Mix eggs with three glasses of water, add sugar, soda and salt. In small portions, constantly stirring the mixture, add flour. Using a whisk, beat the dough well so that it becomes homogeneous, without lumps. Separately, dissolve citric acid in a glass of water, pour it into the dough and immediately start baking pancakes. Before frying each pancake, the pan must be lubricated with fat, since there is no oil in the composition of the dough.

Recipe 2. Yeast pancakes on the water.
We will need:

0.5 kg wheat flour
0.8 l warm water
1 egg
1.5 tablespoons of sugar
20 g fresh yeast (you can also use dry)
0.5 teaspoon salt
20 g softened butter

Cooking method:
Dissolve yeast in warm (but not hot!) water, add sugar and salt, egg yolk and sifted flour. Mix the mixture well and leave it in a warm place without drafts for an hour and a half, covering the dishes with a towel. During this time, our dough should approximately double in volume. Now you can add beaten egg white and butter to it, and then again let it come up warm. The dough should rise again. After about 2 hours, you can start frying pancakes.

Dough for pancakes on the water
Pancake dough without eggs
Dough for pancakes on kefir
How to make pancake dough with milk

Pancakes on eggs without milk: recipe

Do you know how to make pancakes on eggs without milk? If you have never prepared such a dessert, then we will present its step-by-step recipe a little further. We will also tell you how to make pancakes without eggs with milk.

Using these recipes, you are sure to get very tasty and satisfying products that are perfect for a friendly family tea party.

We make pancakes on eggs without milk

Few people know, but pancakes made without milk turn out to be no less tasty than a similar dessert that was made on the basis of a milk drink.

So, to prepare delicious pancakes, we need:

granulated sugar - 1.2 large spoons;
cold drinking water - 600 ml;
white flour - about 1 cup (you may need a little more or a little less);
table soda - ½ small spoon.

Knead the pancake base

Pancakes on eggs without milk are prepared quickly and easily. Before you start frying these products, you need to knead the base. To do this, lightly beat chicken eggs, and then pour 450 ml of drinking water into them, add granulated sugar, sunflower oil, table soda and sea salt. All ingredients are mixed until smooth. Then wheat flour is added to them.

Having received a rather viscous pancake dough, it is slightly diluted by adding the remnants of drinking water.

By the way, the base can be mixed not with an ordinary spoon, but with a mixer. So you get a more homogeneous dough without lumps.

Fry pancakes in a pan

Pancakes on eggs without milk should be fried in the classic way using a thick-walled pan. A little oil (vegetable) is poured into the dishes, and then it is strongly heated on the stove. After that, take a soup ladle and scoop up a homogeneous dough with it. Then it is poured into a hot frying pan in a circular motion. In this case, the dishes are immediately tilted in different directions.

After the described steps, you should get a fairly large (the size of a saucepan) and thin pancake. After waiting for the browning of the bottom side, the product is turned over with a spatula and continue to fry for a few more minutes.

Having made a delicious pancake, it is laid out on a plate and hot greased with cooking oil (butter). As for the pan, the next portion of the dough is poured into it and prepared in the same way.

How and with what to present to the table?

As you can see, making pancakes without milk is quite realistic. After all the products are fried, they are beautifully laid out on a plate and presented to family members along with a cup of hot tea.

Cooking delicious pancakes without eggs

How to make delicious and hearty homemade pancakes? Milk, eggs, flour, sugar are the main components of classic products. But not always these ingredients can be found in your refrigerator.

How to cook delicious products without milk, we described above. Now I want to tell you about how you can make hearty pancakes without eggs. To do this, we need the following set of products:

sea salt - 2/3 of a small spoon;
sunflower oil - 3 large spoons;
white flour - about 1 cup (you may need a little more or less);
table soda or baking powder - half a small spoon.

We knead the base

How to make pancakes with milk? 3 eggs are needed to prepare classic products. However, we decided to make a dessert without the mentioned component. To do this, dissolve sea salt and sugar in whole warm milk, and add sunflower oil and baking powder (quick soda can be used).

Having received a homogeneous milk mass, sifted flour is gradually poured into it. This forms a rather viscous dough. Additionally, it should not be thinned, because without eggs, the liquid base can stick to the dishes and remain gluey.

As in the previous recipe, only a thick-walled pan is used to make pancakes. It is warmed up well, and then a little oil (vegetable, about 25 ml) is added. After that, a little dough is laid out in a hot dish and it is evenly distributed.

After frying the bottom of the pancake, turn it over with a spatula and cook for a few more minutes. When both sides of the product are browned, it is taken out and greased with cooking oil. After that, a new batch of dough is immediately laid out in the pan and fried in the same way.

We serve pancakes to the table

It should be noted that pancakes without eggs are more sticky than those products that are prepared using the mentioned product. You can serve such products to the table with any sweets. However, most often pancakes are presented to households along with condensed milk or fresh honey. Also, family members are sure to be served a cup of hot tea.

Making classic pancakes

How are traditional thin pancakes made? Soda, milk, eggs, flour and water are the main ingredients of such products. Using them in the right proportions, you are sure to get a very tasty and satisfying dessert. To verify this, we suggest making it yourself. For this we need the following components:

granulated sugar - 1 large spoon;
sea salt - 2/3 of a small spoon;
medium-sized chicken eggs - 3 pcs.;
drinking water - 200 ml;
sunflower oil - 3 large spoons;
warm whole milk - 500 ml;
white flour - about 1.6 cups (you may need a little more or less);
table soda or baking powder - 2/3 of a small spoon.

Cooking pancake dough

How are traditional homemade pancakes made? Milk, eggs, flour and soda are not mixed immediately, but alternately. First of all, take the eggs and break them into a deep bowl. After lightly whisking the product with a fork, warm whole milk is poured into it, and sea salt, table soda and granulated sugar are also added. After mixing the components, they spread sunflower oil and white flour. Having kneaded a viscous base, it is gradually liquefied using drinking water for this. As a result of such actions, a fairly liquid dough without lumps is obtained.

To get more delicious and thin classic pancakes, the finished base is covered with a lid and left aside for 15-20 minutes.

Fry classic pancakes in a pan in the same way as described in the previous two recipes.

After the products are browned on both sides, they are laid out alternately on a flat plate and greased with oil.

We present delicious thin pancakes to the family table

As you can see, there is nothing complicated in making traditional homemade pancakes. It is desirable to present them to the table while still hot. In addition to such products, it is recommended to serve a cup of freshly brewed tea, as well as any sweets (for example, honey, jam, wedge syrup, jam, condensed milk, berries, fruits, etc.).

If you have a desire, then thin homemade pancakes can be stuffed with any filling. Most often, minced meat with rice or sweet cottage cheese with raisins is used for this. After stuffing the pancakes, they are wrapped in an envelope, laid out in a greased form and sent to the oven. In this form, the products are kept for ¼ hour (at a temperature of 200 degrees), and then they are taken out and served at the table along with tea or another drink.

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Pancakes without milk - delicious recipes for your favorite dish for Maslenitsa and more!

It often happens that when preparing dishes, the necessary components are not available. Then alternative recipes come to the rescue, using other components. So, for example, you can bake pancakes without milk, which will turn out no worse than authentic ones and will delight you with excellent taste characteristics.

How to make pancakes without milk?

When decorating your favorite dish using any base other than milk, you need to follow simple basic rules that will help you achieve the desired result:

The dough for pancakes without milk is prepared as elementary as the classic one: it is necessary to mix all the ingredients in a certain order, taking into account the required proportions.
In most cases, eggs are added to the base, which are beaten a little.
The flour, sugar and salt must be completely dissolved in the liquid base before mixing in.
The amount of flour mass may vary depending on the desired thickness of the finished products.
The existing lumps are broken with a mixer or whisk, adding vegetable oil at the end of the batch.
For frying, use a heated pancake maker or a cast-iron pan with a thick bottom, which is slightly oiled.
A small portion of the dough is poured into the center of the container, spread along the bottom and browned on both sides.

Recipe for pancakes without milk

Those who are not yet sure whether it is possible to make pancakes without milk as tasty, ruddy and appetizing should follow this recipe and completely dispel their doubts. Given the simple composition and execution of the recipe, the delicacy will surprise you with excellent characteristics. The secret is in the use of water heated to a boil, which makes the structure of the products porous and airy. In just 50 minutes, a meal for four will be ready.

water - 500 ml;
eggs - 3 pcs.;
sugar - 2 tbsp. spoons;
flour - 1.5 cups;
soda - 1/3 teaspoon;
salt, fat for frying.

Eggs are beaten with sugar and salt.
Continuing to work with a mixer, pour in a glass of warm water, add flour and break up all the lumps.
Next, pour a glass of boiling water into which soda is first mixed.
Add oil to the base and let stand for 20 minutes.
Pancakes are browned in boiling water without milk in a heated frying pan.

Recipe for thin pancakes without milk

This is an easy milk-free pancake recipe that doesn't require any extra proofing. It will take only half an hour to implement it, and kefir is used as the basis. Products are not as porous as in the previous case, but come out no less soft, tender and tasty. The density of the dough can be adjusted to your liking, getting thicker or thinner pancakes. feed which can be four eaters.

kefir - 500 ml;
eggs - 3 pcs.;
vegetable oil - 3 tbsp. spoons;
sugar - 2 tbsp. spoons;
flour - 1.5 cups;
baking powder - 1 teaspoon;
salt, fat for frying.

A third of kefir is poured into eggs beaten with sugar and salt, the entire portion of flour with baking powder is added and stirred.
Pour in the kefir residue, oil and beat a little.
They bake thin pancakes without milk on a hot pancake maker.

Pancakes without milk and kefir - recipe

Even if you cook pancakes without milk and kefir, without using tricks with heated water, you can get a decent taste of products that are the best suited for filling them with a variety of fillings. This recipe does not include baking powder, the subtle taste of which in the finished dish is not to everyone's liking. In just 30 minutes you can prepare a delicacy for 4 people.

water - 500 ml;
eggs - 3 pcs.;
vegetable oil - 3 tbsp. spoons;
sugar - 2 tbsp. spoons;
flour - 1.5 cups;
salt, fat for frying.

Eggs are salted and beaten with sugar.
Add flour and stir again.
At the end, pour in water, oil, mix.
Pancakes are baked without milk in the traditional way on a heated, greased frying pan.

Pancakes on sour cream without milk

Next, you will learn how to cook pancakes without milk on sour cream. In this performance, the dish is fragrant, has a pleasant delicate structure and a harmonious taste. Products can be made both thin and more magnificent by increasing the portion of flour used. The nutritional properties of the delicacy will also delight, with which you can feed enough for six people.

sour cream - 250 g;
water - 500 ml;
eggs - 3 pcs.;
vegetable oil - 50 ml;
sugar - 50 g;
flour - 300 g;
soda - 1 teaspoon;
salt, fat for frying.

Add sour cream to beaten eggs with sugar and salt, pour in water and stir.
Gradually stir in the sifted flour.
Butter is added to the dough and pancakes are baked from it without milk in the traditional manner.

Pancakes with mayonnaise - a recipe without milk

This option of cooking products can equally intrigue and scare away. This is due to the use of a non-traditional product for the classic recipe. Pancakes on mayonnaise without milk are ruddy, lacy, satisfying and have a pleasant mild taste. From the indicated amount of products, 6 servings of goodies should be obtained.

water - 750 ml;
mayonnaise - 100 g;
egg - 1 pc.;
vegetable oil - 3 tbsp. spoons;
sugar - 2 tbsp. spoons;
flour - 3 cups;
quenched soda - ½ teaspoon;
salt, fat for frying.

In warm water, add an egg beaten with sugar and salt, mayonnaise and stir.
Pour flour in portions, add soda, pour in oil, mix everything again.
Thin lacy pancakes are baked.

Lean pancakes without eggs and milk

Dairy-free pancakes, the recipe of which is set out below, do not contain components of animal origin, can be decorated and served at the table during fasting or as a delicious vegetarian treat. In addition, products are characterized by a lower calorie content than other variations and will be enthusiastically received by those who follow the figure.

water - 500 ml;
flour - 1.5 cups;
sunflower oil - 50 ml;
sugar - 1 tbsp. spoon;
soda quenched with vinegar - 1/3 teaspoon;
salt, vegetable fat for frying.

Dissolve sugar and salt in warm water.
Mix in portions of flour, add soda and butter.
Lenten pancakes are baked without milk in a frying pan smeared with vegetable fat.

Pancakes on carbonated water without milk

Properly cooked pancakes on mineral water. the recipe without milk of which is described below will delight you with excellent taste. The gas bubbles work wonders and fluff up the foundation in an amazing way, making it more airy and tender. Even the picky eaters will be satisfied with the result. To make 4-5 servings of goodies, you need to devote only half an hour of time.

carbonated water - 500 ml;
eggs - 5 pcs.;
flour - 300 g;
vegetable oil - 5 tbsp. spoons;
sugar - 2 tbsp. spoons;
quenched soda - ½ teaspoon;
salt, fat for frying.

Beat eggs with sugar and salt until foamy.
Mineral water, flour with soda and oil are mixed.
Products are baked on a hot oiled crepe maker.

Pancakes on beer without milk

The recipe for pancakes on beer without milk is implemented in a matter of minutes, and the result exceeds all expectations. Products are tender, soft and have an incomparable delicate taste. The presence of alcohol in the dough recipe in finished products is not felt at all, but it is best reflected in their characteristics. In 30 minutes, you can feed four people with delicious food.

light beer - 500 ml;
eggs - 3 pcs.;
vegetable oil - 3 tbsp. spoons;
sugar - 2 tbsp. spoons;
flour - 250 g;
salt, fat for frying.

Eggs beaten with sugar and salt are mixed with beer, flour and butter.
Beer pancakes are baked without milk in an oiled frying pan.

How to Make Pancake Dough: 3 Quick Recipes

In old Russian cuisine, pancakes were baked exclusively for Shrovetide. Round, golden, nourishing - they symbolized the end of a hungry winter and the beginning of a labor spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with buckwheat flour, full-fat milk or sour cream. Therefore, they turned out to be thick and quite dense, and were offered by hostesses not for dessert, but as a main course.

Today, it is not customary to brag about a significant thickness of pancakes. In "fashion" - a light, perforated, lacy structure. You can get it using various techniques, how to make dough for pancakes. We will describe each of them in detail.

In addition, most of us like to eat pancakes with sweet jam, condensed milk, honey or sour cream. In combination with fatty dough, the stomach will receive an incredibly heavy food, which is also very high in calories. In order not to harm the figure, it is advisable to use low-calorie ingredients. At the same time, pancakes, as well as, for example, lean samsa from puff pastry, will be very tasty.

Milk pancake dough

The most common recipe for making pancake dough. For it, you can use store-bought and more fatty homemade milk.

milk - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar - 1 tablespoon;
salt - 1 pinch.

Take the milk and eggs out of the fridge ahead of time so they come to room temperature.
Beat the eggs into a bowl, mix with sugar and salt. Add sugar even if you use an unsweetened filling (liver or stewed cabbage). Thanks to him, the dough will turn out tastier.
Add milk, mix well.
Place a sieve on the bowl and pour flour into it. So you get rid of lumps and get an airy, delicate structure. Add flour to the dough for thin pancakes in several steps, constantly stirring with a whisk. The consistency of the finished composition should resemble liquid sour cream. So it will be easier to bake pancakes in milk: the dough is easily distributed in the pan and does not hesitate when turning over.
Add vegetable oil and stir.

Dough for pancakes on kefir

This recipe for how to make pancake dough is suitable for the most economical housewives. Firstly, with him you can not think about where to put sour milk. And secondly, you can bake pancakes on kefir and use them as the basis for various fillings: sweet (cottage cheese, berries) and unsweetened (meat, fish, vegetables).

kefir 3% fat - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar, salt, baking soda - ½ teaspoon each;
vegetable oil - 4 tablespoons.

Beat eggs in a deep bowl, add kefir, move.
Briefly heat the mixture over low heat to a temperature of about 60 degrees. This will help dissolve the salt and sugar well.
Remove the dishes from the stove, add salt and sugar, mix.
Sift the flour and add to the dough.
Dissolve baking soda in boiling water (1 tablespoon of boiling water to ½ teaspoon of baking soda) and quickly add to the bowl.
Pour in vegetable oil and leave the dough in heat for about 1 hour.

How to make pancake dough and bake delicious pancakes.

Dough for pancakes on the water

Less popular than the others, this pancake batter is more welcomed by nutritionists. It is the least high-calorie, goes well with berries and fruits, can be used for pancakes for breakfast or lunch. The dish is prepared very quickly.

water - 500 ml;
flour - 320 grams;
egg - 2 pcs.;
vegetable oil - 2 tablespoons;
sugar - 1 tablespoon;
salt - 1 pinch.

Beat eggs in a bowl, add sugar and salt, mix.
Pour water, stir.
Gradually add the sifted flour, mix with a whisk or mixer until smooth. Diet dough for pancakes with holes is ready!

In conclusion, we suggest you watch the video recipe for pancakes in boiling water.

Let's bake delicious pancakes!

How to cook dough for pancakes, we already know. Time to move on to baking.

Put a frying pan on the fire, heat it well.
Grease the pan with vegetable oil. You need literally 1 drop - it can be evenly distributed over the surface with a brush.
Reduce the heat to medium - pancakes are not fried, but baked.
Dial 2/3 ladle of dough. Pour it quickly into the pan, which should be held slightly at an angle. So the dough will spread in a circle.
The dough sets instantly, but the first side should be baked for 2-3 minutes.
Pry off the pancake with a spatula and flip to the other side. Bake for a couple of minutes.
Put the finished pancake on a dish. You can grease it with butter, or you can leave the surface dry (for a diet meal). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on delicious "lace", leave the dish open.

On average, the preparation of a dish takes an hour and a half. And it fades instantly! Try experimenting with toppings. Or offer the kids delicious pancakes with sour cream and their favorite jam!

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Prepare thin pancakes without milk according to this recipe - they turn out to be very tender and tasty.

Every hostess has her favorite pancake recipe. Someone cannot imagine how pancakes can be made without yeast, other housewives cannot imagine pancakes without sour-milk products, on the basis of which the dough is made, still others always make pancakes in milk, and still others somehow. How many cooks - so many opinions about what kind of pancakes can still be considered the most successful.

In this recipe, we will talk about making pancakes without milk - someone may really like this recipe!

pancake recipe without milk

3 tbsp. sugar and vegetable oil

1/2 tsp baking powder for dough

How to make pancakes without milk:

Sift flour into a deep bowl, add baking powder, mix.

Pour 250 ml of water into the flour a little bit, stirring the dough.

Beat eggs with sugar, pour into the flour mass, mix.

Pour salt into the dough, pour in oil, mix again.

Pour the remaining 250 ml of water into the dough, beat with a whisk or mixer at low speed until smooth.

Lubricate the pan with oil, heat well, bake pancakes in the usual way - on both sides until browning over medium heat.

Serve ready-made pancakes without milk warm with honey, jam, sour cream or other additives.

Friends, but pancakes without milk are pancakes made with kefir, fermented baked milk, mineral water, etc. And what is the recipe for pancakes without milk that you most often use to make pancakes? Share your favorite milk-free pancake recipes in the comments.

Video recipe for pancakes without milk

They prepared it. Look what happened

Lush milk pancakes without yeast recipe

Pancakes or crepes are one of the most favorite treats for both adults and children. Each housewife has her own recipe for pancakes. Some prefer thick yeast pancakes, others have no idea how to bake them without fermented milk products, others like to use milk in cooking, and others prefer thin pancakes without milk. Recently, the most popular method of cooking without milk. But how can you make pancakes without milk? Substitute products will come to the rescue: water (pancakes on water can also be prepared using mineral water), kefir, mayonnaise.

On the water

water - 0.5 l.;
eggs - 2 pcs.;
flour - 1.5 cups;
sunflower oil - 3 tbsp. l.;
sugar - 3 tbsp. l.;
baking powder - 1.5 tsp. l.;
salt - 1 pinch.

How to cook pancakes - without milk, on water:

Sift the flour into a deep bowl, add the baking powder and mix, slowly introducing 250 ml of water into the flour, while kneading the dough.
With a blender or whisk, beat the eggs with sugar, then send the mixture to the flour mass, along with salt and vegetable oil, while mixing everything again.
Add the remaining 250 ml of water to the resulting dough, while whisking with a whisk or mixer at low speed until smooth.
We grease the pan and start baking the crepes over medium heat, until browned on both sides.

Tip: instead of sunflower oil, it is permissible to add olive oil to the dough. That's just frying in extra virgin olive oil is not recommended. Therefore, it is better to use “good old” sunflower oil for frying.

This is a very simple recipe for pancakes on water without milk, which even novice housewives can handle.

If pancakes on the water seem boring to you, we offer another recipe for pancakes.

To cook pancakes on kefir with red caviar (for 6 servings) you will need:

kefir - 3 cups;
eggs - 2 pcs;
flour - 1 cup;
sugar - 3 tbsp. l.;
salt - 0.5 tsp. l.;
soda - 0.5 tsp. l.;
vegetable oil - 3 tbsp. l.;
starch - 4 tbsp. l.;
butter - 50 g;
red caviar - 200 g;
greens - for decoration.

Pancakes recipe:

Kefir with soda, mix well. Leave for a while so that the mass begins to foam;
We take the eggs, separate the yolks from the proteins. Beat the yolks with sugar. Add starch, kefir and flour, mix well so that there are no lumps. Whisk egg whites with salt and vegetable oil. Carefully fold the egg whites into the dough.
Heat up 1 table in a frying pan. tablespoons of vegetable oil. We bake thin pancakes. After frying, grease them with butter, roll them up and cut in half.
Serve with caviar and greens.

In this pancake recipe, it is good to use not only caviar, but also other products. The number of crepes received may vary. If you bake them in a large pan, they will turn out smaller, but they will be larger in size. If you take a small pancake pan for frying, then there will be much more pancakes, but the size will be smaller.

How to apply

Submitting can be done in different ways. Traditional stuffed envelopes are still popular, but there are more interesting ways to serve this delicious treat:

Pouches. With this method, the pancake itself must be at least 20 cm in diameter (otherwise it will be difficult to wrap the crepes in this way). To make a bag in the middle of the crepe, put the filler and wrap it in the shape of a bag so that it does not come untied, it should be tied with green onions. This method is not suitable for thick yeasty or fragile pancakes. In the first case, it will be difficult to roll the bag itself, in the second, it is likely that the crepe will simply tear. With this method, a non-sweet filling is usually used.
Rolls. Here, instead of folding the envelope, the pancake simply rolls up into a kind of roll. Before serving, it is better to cut the crepes, and as a result they will turn into very tasty rolls. In this case, the filling can be made sweet, spicy or salty. Suitable for every taste.
Pancake cake. It's quite simple here. Crepes are stacked on top of each other, but before putting a new one, the previous one must be smeared with stuffing. The number of layers in this method can vary from 3-4 (for thick) to 20-30 (for thin). For the filler, use jam, cottage cheese, chocolate, caviar, minced meat, etc. But a particularly tasty cake will turn out if honey is used for the filler. Such a cake is especially loved among children and older sweet tooth.

Pancakes are very simple and versatile food. They can be a main course or a dessert. Try baking crepes by replacing your usual milk with other such familiar and unusual ingredients.

Bon appetit!

“I will smear each pancake with relish - everything turned out well!

A tender pancake melts in your mouth… I want another one!”

Prepare the necessary ingredients.

Sift flour into the resulting mass.

Preheat a frying pan well and grease a little with vegetable oil (for this it is better to use a silicone brush). Take half a ladleful of dough and pour it into the center of the pan in a thin stream. In this case, the pan must be held by hand on weight and made with it in a circular motion so that the dough evenly spreads over the pan. On medium heat, fry the pancake on one side for 1-1.5 minutes.

Gently pry off the edge of the pancake and with a quick movement of your hand turn it over to the other side, fry for 30 seconds and remove from the pan.

And so, one by one, fry all the pancakes until the dough runs out. It is not necessary to grease the pan with vegetable oil before baking each pancake, only as needed.

You can wrap any filling in such pancakes, or you can simply grease it with syrup or honey, roll it up with a tube or an envelope and serve it on the table.

Pancakes cooked on water without the addition of eggs and milk are very tasty and tender, it is a pleasure to eat them.

Bon appetit! Cook with love!