Not everyone knows the recipe for lean pancakes. After all, we are all used to making such a dessert with milk or kefir with the addition of eggs, as well as large quantity butter. Moreover, pancakes are often prepared for festive table. But what should you do if, due to your religious beliefs, you cannot consume all the above-mentioned ingredients? In this case, a recipe for lean pancakes will come in handy. It should be noted that such a delicacy is good to prepare both with yeast and without yeast.
Lenten pancakes on water: recipe
Despite the fact that this dessert is prepared without the use of animal products (butter, eggs and milk), it still turns out to be very satisfying and tasty. Moreover, it does not contain expensive ingredients. In this regard, such pancakes can be prepared even if you do not have a standard set of products available. This is a great advantage of the presented delicacy. So, the recipe for lean pancakes for a funeral involves the use of the following components:
- second grade dark flour - about 1.5 cups;
- warm boiled water - about 2 glasses;
- refined vegetable oil - 60 ml;
- sugar - a large spoon;
- citric acid - a pinch;
- table soda - 0.5 dessert spoon;
- medium-sized salt - use to taste.
Preparing the dough
As you can see, the recipe for lean pancakes for a funeral requires the use of a minimum of products that can always be found in your kitchen. And before you start baking such products, you should thoroughly mix batter. To do this, pour warm boiled water into a deep bowl, and then dissolve sugar in it, citric acid and salt. Next, you need to add dark flour to the same container. It is advisable to mix the ingredients with a whisk or mixer. In this case, you should ensure that the dough is completely free of lumps. After this you need to add to it baking soda and any vegetable oil.
As a result of the described steps, you should get a fairly liquid dough. If it is too thick, then you can add a little more cooled boiling water to it.
Baking in a frying pan
After kneading pancake dough It is recommended to keep it covered for about ¼ hour. During this time, the flour will swell a little, making the base more homogeneous. Next, you need to heat up the frying pan and pour a dessert spoon of oil (sunflower) into it. Having scooped up the dough with a ladle, it should be poured onto a hot dish and evenly distributed over it by tilting it in different directions.
Bake lean pancakes necessary until both sides are browned. It is recommended to turn them over using a spatula.
Serving pancakes at the funeral table
After all the products are baked, they should be lightly greased with oil (vegetable), heated over medium heat. Next, they need to be stacked and presented to the funeral table.
Lenten pancakes with yeast: recipe
As mentioned above, such lean pancakes You can cook using not only soda, but also dry yeast. Using the recipe below, you will get a very tasty and fragrant dessert, which will serve as an excellent replacement for traditional pancakes.
So, we need:
- dark wheat flour - about 150 g;
- buckwheat flour - approximately 100 g;
- warm boiled water - 2 cups;
- dry instant yeast - about 5 g;
- fine table salt or iodized salt - 0.5 small spoon;
- sugar - 1-1.8 large spoons;
- vegetable oil - about 3 large spoons.
Preparing the base
Everyone should know the recipe for lean yeast pancakes, because such products can be prepared not only during fasting or funerals, but also served on a regular everyday table. This is due to the fact that such a dessert turns out to be very filling, aromatic and tasty. But before baking it on the stove, you should mix the base well.
To do this, you need to mix dry yeast with a small amount of flour and sugar, then pour in a little water. Keep the ingredients warm and undisturbed for about fifteen minutes; they should dissolve well and bubbles should form on the resulting mass. If this process If you don't observe it, it means your yeast was either spoiled or expired. They are not suitable for making pancakes. It's better to buy new ones.
If you succeeded good dough, then in a separate bowl you need to mix the remainder of the dark wheat and buckwheat flour with warm boiled water, salt, vegetable oil and sugar. After mixing the components, you should get a homogeneous sticky mass. Next, you should put the dough on it and leave it near a warm radiator for half an hour. During this time, the base should rise well and become covered with numerous bubbles. At the same time, the dough should have a pronounced sour aroma.
Heat treatment
As you can see, the recipe for lean yeast-based pancakes also does not require the use expensive products. After the dough becomes fluffy and bubbles, it can be safely used for cooking delicious dessert.
First of all, you need to grease a pancake maker or frying pan with any vegetable oil and heat it thoroughly over high heat. After this, it is recommended to reduce the flame and place the yeast base in a hot bowl. If it is not evenly distributed over the surface of the pan, then it should be spread using the same ladle with which the dough was laid out.
After frying the bottom part of the pancake, you need to immediately turn it over using a spatula. After the other part of the dessert has browned, you can safely remove it from the pan. Next, place a new batch in the heated dish. yeast dough and carry out all the same actions. It is not recommended to additionally lubricate the pan with oil.
We serve delicious lean pancakes on a yeast basis.
When baking yeast products, they should be placed in a stack on a flat and wide plate. Also, the recipe for lean pancakes involves greasing them with hot vegetable oil. If this is not done, they will turn out very dry and stick to each other.
After baking the dessert, it must be presented hot to the table along with green or black tea. In addition to this delicacy, you can serve honey, jam or jam.
We talked about how to properly prepare lean pancakes. But to get an even more aromatic and tasty dessert, it is recommended to use the following tips:
1. Mineral water pancakes are extremely popular among housewives. The recipe for lean products recommends baking using this water. As a result, the pancakes turn out softer and with many holes.
2. To prepare tender and juicy lean pancakes, be sure to add a little oil (olive or sunflower) to the dough.
3. Before serving, lean pancakes must be mandatory grease with vegetable oil. To do this, you need to heat it in a bowl and then apply it to each product with a culinary brush.
It should also be noted that lean pancakes can be easily made traditional way. To do this, you need to replace the water with milk, add one egg and lubricate ready dessert butter.
Today we are fasting, we can’t think about animal food, but then, as luck would have it, I really wanted pancakes... Is this a familiar situation? No problem, the recipe for lean pancakes will help you! Such culinary products differ from traditional ones in that their base is flour, sugar, salt and vegetable oil. And instead of milk, you can use tea, mineral or plain water, coffee, vegetable decoctions.
The absence of milk, eggs and sour cream gives lean pancakes a huge advantage: compared to traditional ones, they are lower in calories and not so heavy on the stomach. Therefore, they should pay attention not only to those who fast, but also to people watching their figure.
Cooking time: 1 hour 20 minutes / Yield: 23 pancakes
Ingredients
- water 700 ml
- wheat flour 300-400 grams
- 1 black tea bag
- granulated sugar 2.5 tbsp. spoons
- vegetable oil 2 tbsp. spoons
- baking soda 1 teaspoon
- lemon juice 1 tbsp. spoon.
- champignon mushrooms 700 grams
- 1 large onion
- vegetable oil 1 tbsp. spoon
- salt and black ground pepper taste
- dill greens 1 bunch.
How to cook lean pancakes
Place a bag of black tea in a glass and add 200 ml of hot water. Brew for three minutes.
Pour the tea leaves into a deep bowl and add the remaining water. We put 2 tbsp. spoons of granulated sugar, a pinch of salt and mix.
Gradually begin to introduce flour, sifting through a fine sieve. Using a whisk, mix homogeneous dough. The amount of flour can vary from 300 to 400 grams, depending on whether you prefer your pancakes very thin or dense.
Dissolve baking soda in a tablespoon lemon juice and put it in the dough.
Following slaked soda add 2 tbsp to the dough. spoons of odorless vegetable oil.
Mix thoroughly - ready. The “correct” pancake dough scooped into a spoon should flow down it like a thin thread. Cover the bowl with a clean towel and set aside to rest for 15-20 minutes.
Pour a ladle of dough into a hot frying pan and distribute it evenly. Bake the pancake first on one side over medium heat until browned, 1-2 minutes. Additionally, you should not use vegetable oil during the baking process, as there is enough of it in the dough.
Using a spatula, turn the pancake over to the other side and bake for another 1-2 minutes. It is best to use a pan with a thin bottom, designed for this type of frying flour products. Its diameter must be at least 24 cm, because When baking, the pancakes shrink (shrink) to 19-20 cm.
Place the finished pancakes in a stack. They can be served immediately, or you can prepare a second course, appetizer or dessert based on them.
I suggest making a second course from ready-made pancakes, as it is filling and tasty. Since the pancakes are lean, the filling is appropriate - fried mushrooms with onion. Instead of mushrooms, you can also use stewed cabbage with buckwheat, spinach or potatoes. Wash the mushrooms with water and cut into slices. Cut the onion into half rings. Put it all on the frying pan.
Place the frying pan on low heat and, adding vegetable oil, cook the mushrooms and onions for 10-15 minutes, stirring occasionally. At the end of cooking, add spices to taste.
We wrap the mushroom filling in the pancakes. Posting ready dish onto a plate and garnish with fresh herbs.
And in our time, many people observe fasting. But, whatever one may say, there is no way without baking during Lent. Prepare lean pancakes quickly and tasty. This universal dish, which can be eaten with both sweet and savory fillings. You can even use pancakes to help us maintain a good mood during Lent. wonderful recipes simple, but at the same time delicious Lenten dishes- like these rosy suns.
Diversify your Lenten menu These delicious, flavorful pancakes with your favorite fillings will make your table bright, tasty and healthy. This article will help you learn how to bake lean pancakes quickly and tasty.
Thin lean pancakes made with mineral water perfectly absorb all the juices from the filling. Suitable for pancake pies and cakes. As a rule, the dough is kneaded in a ratio of 1 to 2, i.e. For one glass of flour, use two glasses of mineral water (in the recipe, the volume of a glass is 220 ml). It is better to use sparkling water, then lacy holes will appear.
Compound:
Premium wheat flour - 1 cup (220 ml)
Mineral water – 2 glasses
Sugar - 1 tbsp. l.
Salt - a pinch
Vegetable oil - 2 tbsp. l.
Preparation:
First, mix the dry ingredients: flour, salt, sugar.
Pour in the first glass of mineral water, mix into a homogeneous mass without lumps.
Add a second glass of mineral water, vegetable oil, beat intensively.
We immediately begin baking thin lean pancakes in mineral water. Grease a hot frying pan with a thin layer of any fat. Pour the batter into about a third of the ladle and dry on both sides.
Lenten pancakes with mineral water are ready. Serve them with jam, honey, jam. Bon appetit!
On a note
It is best to sift the flour through a sieve so that it is saturated with oxygen.
Lenten custard pancakes on water without eggs
This recipe will be useful not only for people fasting, but also for those losing weight. Soft, flavorful and very tasty pancakes.
Compound:
Water - 500 ml
Tea bag - 1 pc.
Flour - 9-10 tbsp. l.
Sugar - 2 tbsp. l.
Salt - a pinch
Soda - 0.5 tsp.
Lemon juice - 1 tbsp. l.
Vegetable oil - 3 tbsp. l.
Preparation:
Fill a tea bag with 200 ml of boiling water. Let it sit for 5 minutes.
Add 300 ml to the bowl cold water. Add sugar, salt and stir.
Add flour and knead the dough.
Add vegetable oil to the dough and mix.
Then quench the soda with lemon juice and add to the dough. Mix everything well again.
Bake pancakes in a hot frying pan until golden brown.
Bon appetit!
Lenten pancakes with flaxseed flour
Prepare lean pancakes. This basic recipe, it will definitely come in handy for delicious breakfast during fasting. It is also suitable for you if you are excluding dairy products and eggs due to allergies or dietary reasons. This recipe produces small and rather thick pancakes, in the style of American “pancakes”. Both adults and children always eat them with pleasure.
This recipe uses a standard vegan trick: ground flax seed as an egg substitute. If you fill it with water and let it stand for a while, a viscous mass is formed, which perfectly replaces eggs in recipes where they play a binding role.
Instead of one egg you need to take 1 tablespoon flaxseed flour and 2.5 tablespoons of water. This substitute in baking can also be used for various vegetable “cutlets” during Lent. Flax seed or ready-made flaxseed meal can be purchased at a pharmacy or in the “health” section of a supermarket.
Compound:
Flaxseed flour - 1 tbsp. l. (ground flaxseed)
Water - 2.5 tbsp. l.
Wheat flour - 1 cup
Sugar - 1 tbsp. l.
Baking powder - 1 tsp.
Soda - 1/4 tsp.
Salt - 1/4 tsp.
Soy milk - 255 ml (almond or oat)
Vinegar - 1 tsp. (apple)
Vegetable oil - 1 tbsp. l. (in dough)
Vegetable oil - for greasing the pan
How to bake lean pancakes with flaxseed flour
First we will make the “egg”. A tablespoon of flaxseed flour should be poured into 2.5 tbsp. l. cool water and let stand.
Then whisk together the flour and other dry ingredients.
Mix separately soy milk And Apple vinegar- this is how you get a lean analogue fermented milk product. Acid is needed to react with soda and produce a more fluffy dough.
Then add the oil and the flaxseed “egg”.
Next you need to carefully knead the dough. Make a well in the center of the dry ingredients and pour the liquid ingredients into it. Stir slowly until the ingredients are combined. There may be a few lumps left, this is normal, the dough does not need to be kneaded for a long time until completely smooth, otherwise the pancakes will turn out hard and “rubbery”. Pay attention to how many bubbles appear in the dough when mixing: it is the soda that reacts with the vinegar, the pancakes will turn out fluffy.
Heat a frying pan over high heat. Grease the pan with vegetable oil using a pastry brush or paper towel. To check the temperature, you can bake a test micropancake. When the dough hits the pan, it should sizzle and squeak, and after 1-2 minutes numerous bubbles should form on its surface.
One pancake should take about 4 tablespoons of batter; use a small measuring cup to pour the batter into the pan. If the pan is large enough, you can bake 2-3 pancakes at a time. Fry on one side for 1-2 minutes until many large bubbles appear on the surface and the edges of the pancake begin to turn golden. Turn over and cook for another minute. To keep the pancakes warm, you can put the first batch in the oven, preheated to 75-100 Cº.
Serve Lenten pancakes with fresh berries and fruit, with jam or chocolate syrup or other sweet additives.
You can add half a teaspoon of cinnamon and half a grated apple to the dough. It turns out very tasty with nuts and honey. By the way, if you reduce the sugar a little and put one teaspoon instead of a tablespoon, the pancakes will become completely unsweetened and can be served with vegetables or fish. Bon appetit!
Recipe for lean pancakes on water without using eggs
The simplest Lenten pancakes on water without eggs, ideal for Lenten or vegetarian table. A prerequisite for preparing eggless pancakes is boiled water. You need to fry pancakes in a very hot frying pan, grease it with a drop of oil, or use a non-stick frying pan.
Compound:
Boiled cold water - 500 ml
Flour - 250 gr
Sugar - 2-3 tbsp. l.
Vegetable oil - 6 tbsp. l.
Baking soda - 2 g
Salt - 1 pinch
Preparation:
Sift the flour into a bowl, add sugar, a pinch of salt and soda. Mix dry ingredients.
Gradually add water and mix with a whisk. The amount of water may differ from that given in the recipe, determine by the thickness of the dough, it should be like liquid sour cream. The dough must be stirred very well so that there are no lumps.
When the desired dough consistency is reached, add 2 tbsp. l. vegetable oil and mix again.
Heat a frying pan and fry the pancakes on both sides until golden brown.
Pancakes on water without eggs are ready. Place them on a plate.
And serve with tea and delicious jam. Bon appetit!
Lenten pancakes with semolina
Pancakes can be prepared without milk and eggs, and they will taste even more tender than classic ones. These pancakes are prepared with the addition of semolina, which does not taste at all in the finished pancakes. Lenten pancakes with semolina are perfect for a Lenten meal, as well as for those who do not consume dairy products or eggs.
Compound:
Semolina - 60 gr
Wheat flour - 140 g (1 cup)
Water - 1.1 l
Sugar - 2 tbsp. l.
Salt - 1 tsp.
Vegetable oil - 2 tbsp. l.
How to cook lean pancakes with semolina
Pour 750 ml of water into a saucepan or saucepan and add sugar and salt. Place the saucepan on the fire and bring the liquid to a boil; during this time the sugar and salt will completely dissolve.
Pour semolina into boiling water in a thin stream, stirring constantly with a hand whisk or mixer at low speed. Bring to a boil and cook for 3-4 minutes. Then remove the saucepan from the heat.
Now you need to mix the flour with water. To do this, take half a glass of flour and pour 170-180 ml of warm boiled water into it, mix well so that there are no lumps.
Pour this mixture into the saucepan with the semolina and stir. Then repeat this procedure again with the remaining flour.
The pancake batter should contain twice as much flour as semolina, otherwise the pancakes will tear during frying and will not turn over well.
Mix the contents of the saucepan well again with a whisk so that there are no lumps, and add 1 tablespoon of odorless vegetable oil.
The consistency of the dough should be thicker than for pancakes, but much thinner than for pancakes - something in between.
Heat the frying pan well and grease it with a thin layer of vegetable oil. Pour the dough into the bottom hot frying pan. You will see that the dough will be covered with many holes - this is how it should be. Fry the pancakes on both sides for about 1 minute.
Pancakes fry quickly. You need to constantly make sure they don't burn. Since pancakes are prepared without eggs, they will be slightly lighter than regular pancakes. But if you keep them in the pan longer, you can achieve a more ruddy color.
In order to easily flip the pancake to the other side, you should wait until its edges dry well and begin to rise slightly. Do not pour too much batter into the pan, otherwise the pancakes will be thick and may tear when flipping.
Ready pancakes stack on top of each other in a stack or envelope.
While Lenten pancakes with semolina are hot, they are incredibly tender, and honey or jam goes perfectly with them. Bon appetit!
Video on how to make lean pancakes from rye flour
Bon appetit!
How to cook lean pancakes with yeast
When baking lean pancakes with yeast, they are more troublesome than regular pancakes. The dough continuously “grows” and bubbles, sticking even to an oiled surface - a proven frying pan and some skills will help out. But the result is not disappointing. On the contrary, pancakes without eggs and milk, thanks to the warm yeast aroma, taste deceptively rich, and their texture is soft, flexible, and springy. With yeast the taste is completely different, for fasting people it’s simply great. Especially if they contain your favorite jam.
Compound:
Flour - 180 gr
Water – 500 ml
Dry yeast - 1 tsp.
Sugar - 2 tbsp. l.
Salt - a pinch
Vanilla sugar - 5-10 g
Vegetable oil - 30 ml
Preparation:
In about 150 ml of warm water, dilute a portion of dry yeast and 1 tbsp. l. Sahara. Cover with film until foam appears for 7-10 minutes.
The yeast mixture should foam noticeably. Add the remaining water.
Mix the sifted flour with salt and a second spoon of sugar, flavor it if desired vanilla sugar. Pour in the dough, knead the homogeneous pancake dough.
Beat again with vegetable oil.
Bake lean pancakes with yeast, after preheating the pan, until golden brown on both sides.
Serve lean pancakes with yeast warm or cooled - delicious with your favorite jam and tea! Bon appetit!
On a note
The appearance of small bubbles on the surface of the dough indicates that the yeast has begun its work.
Lenten yeast pancakes
Yeast played a role and the taste of the pancakes was completely different, for fasting people it was simply great. Especially if they are made with your favorite cherry jam, this is always a win-win option for deliciousness.
Compound:
250 g flour (1.5 cups, 250 ml glass)
400 ml water (warm enough)
2-3 tbsp. l. Sahara
1 PC. potatoes (raw, medium)
1 tsp. dry yeast (or 15-20 g fresh)
3/4 tsp. salt
3-4 tbsp. l. vegetable oil for dough and for greasing the pan
Preparation:
Add sugar, salt, yeast to the sifted flour.
Peel the potatoes and grate them on the finest grater.
Add vegetable oil and grated potatoes to the water.
Combine a mixture of flour, sugar and yeast with potato mixture and water.
Stir well, place in a warm place and let the dough double in size (this is ~ 1 hour). Then stir and bake, greasing the pan with vegetable oil. The pancake should be allowed to brown well, and then turn over to the other side. It is necessary to bake not on low heat, otherwise the pancakes will be pale. It’s better to bake in a non-stick frying pan; in a cast iron pan, it would stick due to the lack of eggs.
The pancakes are not thin, it is better to eat them warm with sugar lemon.
Also, before frying, you can add a little cinnamon to the dough, and put soft lean meat inside. chocolate glaze- tastes like dark chocolate (3 tbsp cocoa, 3 tbsp. powdered sugar, 1 tbsp. l. potato starch, 4 tbsp. ice water).
Bright spring pancakes - delicious with your favorite jam and tea! Bon appetit!
Recipe for soft chocolate pancakes
Make these pancakes, they are delicious, simple, and not at all expensive. Even a beginner can handle making pancakes using this recipe. The ingredients for such a recipe are always available in any housewife’s kitchen. It's simple perfect option lean pancakes.
Compound:
Wheat flour - 1.5 cups
Water – 500 ml
Granulated sugar - 1 tbsp. l.
Salt - a pinch
Cocoa powder - 1-3 tbsp. l.
Vegetable oil - 4 tbsp. l. and for greasing the pan
How to make Lenten Chocolate Pancakes
Pour sugar, salt, cocoa powder into a deep bowl.
Then pour in water. Using a whisk, stir the liquid thoroughly until the salt, sugar, and cocoa are completely dissolved.
Now it's time to add flour. It must be sifted through a sieve. Due to a number of factors, sometimes you need to add a little less or a little more flour, about +- 1 tbsp. spoon.
Now the mass should be thoroughly mixed with a whisk until homogeneous mass.
The next and final step is to add vegetable oil. Mix everything again with a whisk. The result was a beautiful glossy mass. If you add more cocoa the color will become even richer.
The consistency of the mass should be approximately as heavy cream, but quite fluid. It’s okay if during the frying process it becomes clear that the dough is, say, thick. Then you should add a couple of tablespoons of water and mix well. And you can fry further.
The whisk has done its job, we remove it. Now take a plastic ladle from a multicooker - its volume is just enough for a medium frying pan, about 24 cm in diameter.
It's best to use a non-stick skillet or a well-prepared cast iron skillet that has been salted and well oiled. You can also use a frying pan with a ceramic coating, such as Tefal.
Next, pour some vegetable oil into a saucer. Using a silicone brush, we will grease the pan before each pancake.
Heat well and grease the pan.
Using a ladle, pour the first portion of dough into the pan and then, tilting the pan clockwise, distribute the dough over the entire surface.
The pancake turns out to be a pleasant color, appetizing and even slightly lacy.
The pancakes turn out to be very elastic, not dry, and it’s easy to wrap any food in them. sweet filling. TO chocolate pancakes fits well cherry filling. It’s good to sprinkle this pancake with grated dark chocolate. If someone does not strictly observe the fast, they can serve it with pancakes cream cheese or stuff them custard. In general, here imagination can be limitless. Bon appetit!
How to make an incredible Lenten Fairy Tale cake without eggs, butter or milk
A cake prepared according to this video recipe will cheer up your entire family during Lent.
Bon appetit!
Lenten water pancakes with seasoning. Recipe stuffed with mushrooms, onions and garlic
The pancakes turn out tender, turn over well, and remain just as soft the next day. We stuff it with jam or honey, or just instead of bread - it’s very tasty.
Ingredients for pancakes on water:
Cold water - 0.5 l.
Hot water - 0.5 l.
Salt - 1 tsp.
Soda - 1 tsp.
Vinegar 9% - 1 tbsp. l.
Oil - 2 tbsp. l.
Flour - 1.5 tbsp.
Baking composition:
Mushrooms
Greenery
Garlic
Onion
Preparation:
Mix with cold water all ingredients except oil and hot water. Then pour in hot water and vegetable oil. If you make it with berry sauce, don’t forget to add sugar to the dough to taste.
For baking: fry mushrooms and onions, add herbs and garlic, salt to taste. Let cool.
Then mix it into the dough and bake pancakes.
The pancakes are tender, turn over well, and remain just as soft the next day.
Lenten pancakes on water with mushroom sauce are ready. Bon appetit!
Lenten pancakes on water without baking
Cooking pancakes without baking. Anyone who doesn’t know that pancakes are lean will never guess. Golden, porous, tender, very tasty!
I hope this article will be useful to you. Bake lean pancakes, add to them various fillings(mushrooms, stewed cabbage, apple jam, jam, nuts, honey). And let your Lenten table it will be tasty and healthy. Come for delicious recipes more often, see you again on my blog.
How to cook lean pancakes - TOP 7 recipes for lean pancakes from the magazine "site"
We hasten to please those who like to eat pancakes for breakfast, but are fasting: pancakes prepared without eggs and dairy products can also be tasty, satisfying and varied.
Lenten pancakes are prepared from wheat, corn and buckwheat flour, with mineral water and vegetable oil, yeast and non-yeast, sweet and unsweetened.
You can serve them with honey, jam, caramel, berries, dried fruits, as well as with unsweetened fillings allowed during Lent, for example, potatoes, herbs and mushrooms.
We have prepared 7 for you best recipes Lenten pancakes!
Recipe 1. Simple Lenten pancakes with soda
You will need: 200 g of buckwheat flour, 500 ml of water, 200 g of wheat flour, 1/4 teaspoon of citric acid, 1/2 teaspoon of soda, 1/4 teaspoon of salt, refined vegetable oil for frying.
Dissolve the salt in warm water. Combine wheat flour with buckwheat flour, sift and pour water and salt into it. Then add citric acid to the dough and mix well. Add baking soda just before baking the pancakes, let the dough sit for a while until it rises. Fry the pancakes in a greased, heated frying pan on both sides until golden brown. Any filling is suitable for them - mushroom, with potatoes, onions, other vegetables, and even sweet - honey, jam, preserves.
Recipe 2. Buckwheat Lenten pancakes
You will need: 200 ml warm water, 200 ml water room temperature, 75 g wheat flour, 75 g buckwheat flour, 1/2 teaspoon salt, 1 teaspoon dry yeast, 1 tablespoon sugar, refined vegetable oil for frying.
Dissolve the yeast in warm water, add sugar, salt, then add flour and beat with a mixer until homogeneous consistency. After this, wrap the bowl with the dough cling film, let rise in a warm place (this will take 45-55 minutes), then enter buckwheat flour, mix well, pour in 100 ml of water at room temperature, mix again, cover with film and put in a warm place for another 35-45 minutes. Then pour in the remaining 100 ml of water at room temperature, stir well to completely get rid of lumps. Bake pancakes in a greased and well-heated frying pan. Serve with honey, jam or berries.
Recipe 3. Lenten pancakes with mineral water
You will need: 0.5 liters of mineral water, 2 tablespoons of vegetable oil, 1 teaspoon of salt, 3 teaspoons of sugar, flour (as much as the dough will take).
Mix mineral water with vegetable oil, sugar and salt. Add flour gradually, stirring constantly, to form a dough with the consistency of liquid sour cream. Mix it well so that there are no lumps left, and fry the pancakes in the usual way. To prevent them from burning, it is better to use a cast iron or non-stick frying pan. This easy-to-prepare mineral water pancake dough produces delicate-tasting, beautiful openwork pancakes. If you are preparing a savory filling for them, you can add less sugar to the dough.
Recipe 4. Lenten pancakes with berries
You will need: 25 g of fresh yeast, 1.5 cups of flour, half a cup of blueberries (or other berries you like), 1 cup of warm water, 1 tablespoon of vegetable oil, a pinch of salt, 3-4 tablespoons of sugar, vegetable oil for frying .
Combine the yeast with sugar, grind well and pour in warm water. Mix the resulting mixture thoroughly and add a little salt. The yeast and sugar should dissolve well, only then can you add flour and knead the dough. It needs to be covered with a napkin or towel and, as it should be for yeast dough, placed in a warm place. Grind the berries in a blender (set aside a handful for serving dessert), but do not puree them. When the dough has settled and risen, add blueberries to it, stir and fry the pancakes in a well-heated and greased frying pan on both sides. Serve with fresh berries.
Recipe 5. Buckwheat pancakes on dough
You will need: 3.5 cups buckwheat flour, 2.5 cups water, 2.5 cups hot milk, 1.5 cups wheat flour, 25 g butter, 1 teaspoon sugar, 1 teaspoon salt, 25 g fresh yeast, vegetable oil for frying pancakes.
Dissolve the yeast in warm water, add all the wheat flour and 1.5 cups of buckwheat flour. The dough is ready - it should stand until the morning. The next day, add the remaining buckwheat flour to the dough and let the dough “rest” for about half an hour: when it has risen, pour in hot milk, cool and add butter, eggs, sugar and salt. Pancakes can be fried after the dough has stood for another half hour in a warm place. The results are very filling and tasty lean pancakes - ideal for savory fillings.
Recipe 6. Lenten pancakes with herbs and potatoes
You will need: for pancakes – 3 cups of water, 0.5 teaspoon of soda, about a quarter cup of refined vegetable oil, a pinch sea salt, 30 g of greens (any - parsley, dill, spinach or basil), about 2.5 cups of flour. For filling: 100 g bell pepper(preferably red or green), a few potatoes, a pinch of sea salt, 2-3 tablespoons of unrefined olive oil.
Start by preparing the pancake filling. Peel the potatoes, cut into slices, place in boiling salted water and cook, covered, over medium heat until soft. Then drain the water, leaving a little at the bottom of the pan, and mash the potatoes. Finely chop the washed and cored peppers and add to mashed potatoes, pour in olive oil(you can replace it with butter), add salt if necessary. For pancakes, chop the greens, place in a bowl, add water and vegetable oil, salt, add soda and gradually add flour. The dough should have the consistency of thick cream. Pancakes made from it are best fried on a thick, well-heated cast iron frying pan until browned, greasing the pan with oil as needed. Place on prepared lean pancakes vegetable filling, wrap each into a triangle shape, place on a serving plate and serve. Thanks to the addition of greenery, pancakes look very elegant and unusual, and delicate taste mashed potatoes go perfectly with sweet peppers.
Recipe 7. Lenten pancakes with cherry sauce
You will need: 250 g of wheat flour, 1 teaspoon of turmeric, 0.5 teaspoon of salt, 1 teaspoon of lemon juice, 70 g of granulated sugar, 40 ml of vegetable oil, 0.5 liter of warm water, baking soda on the tip of a knife. For the cherry sauce: 200 g frozen pitted cherries, 1 teaspoon corn flour, 2 tablespoons sugar, 1 tablespoon water.
Sift the wheat flour into a bowl, add salt, soda, sugar and turmeric - it is needed for a bright color and better browning of the pancakes. Add lemon juice and vegetable oil to the water, pour about half of this mixture into the flour and stir until the lumps are completely dissolved. Then pour in the rest of the liquid. You should get a dough that resembles kefir in consistency. Place pancakes fried on both sides until golden brown in a stack on a plate. Then cook cherry sauce: Place the berries in a small saucepan, add sugar, place on low heat and stir until it is completely dissolved. Mix in another bowl cornmeal with a spoonful of water, pour the resulting mixture into a saucepan with cherry syrup and cook until thickened. Serve pancakes with berry sauce. For savory fillings, you can add spices and fragrant herbs, and for sweets, part of the water in the dough can be replaced with juices - vegetable, berry, fruit.
As you can see, the Lenten menu can be both tasty and varied. The choice of products that will help make it this way is huge - vegetables, herbs, mushrooms, berries. Choosing different fillings for lean pancakes, they can be turned into amazing dessert, and into a hearty second course. Try it and enjoy!
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 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 permitted by the church: Saturday or Sunday. Water, vegetable or cereal decoctions, or highly carbonated mineral water can be used as a liquid base. Combining different kinds flour, you can get different types of lean pancakes - mix rye or buckwheat, as well as oat or corn flour with wheat flour. This opportunity to use different varieties flour and a variety of fillings opens up endless possibilities for imagination.
Lenten pancakes are good on their own, but properly selected delicious filling You definitely can't ruin them. 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 poached in a frying pan with sugar, apples, bananas, pears, berries, kiwis, pineapples or other fruits in the form of puree 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 and onions, eggplant and zucchini stew, as well as various savories. Maybe among our recipes you will find one that will become the perfect 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 the 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 frying 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. Apple juice mix 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 in 200 ml warm water 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. For this purpose washed dried mushrooms soak for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onion, cut into rings.
Having spread the baked goods in a frying pan, fill them with dough and fry like ordinary pancakes.
R
Russian 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 consistency 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, you can thin it boiled water to the point 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 in 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. Can be done 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 to it the sifted wheat flour and gradually spread the resulting dough mineral water until 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:
Fill overnight cereals water, strain the resulting mass in the morning, you will get 900 ml oat milk, add sugar, starch, salt, soda and flour to it, 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:
Rub on coarse grater carrots, potatoes, celery and onions. 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
