Everyone loves thin pancakes with various fillings. Most housewives cook them with milk, but it turns out you can cook the same tasty pancakes and on the water.
They will not only preserve the slim figure, but also save the budget, because the dough on water is more economical than on milk. The following selection is devoted to various variations of the recipes for this treat on the water.
The classic recipe for lean pancakes on the water (without eggs)
This dish will be able to diversify the menu while observing the post. If you cook them correctly, then they will taste nothing different from those that are mixed with milk and eggs.
For the right lean pancakes these products are used:
- 500 ml of water;
- 25 grams of sugar;
- 5 grams of soda;
- 3 grams (1 whisper) of salt;
- 160-200 grams of flour;
- 50 ml of vegetable oil.
Cooking time depends on the skill of the cook and the number of used frying pans (one or two), but you can also cope with one frying pan in 40 minutes.
The calorie content of this lean dish is 147.5 calories per 100 grams.
Algorithm stages of cooking:
- In warm boiled water dissolve salt, sugar and soda;
- Next, sift the flour, and stir with special diligence until the lumps are completely eliminated;
- The last in the dough to introduce vegetable oil;
- From the dough rested for about 15 minutes bake pancakes in a hot pancake pan. So that pancakes do not stick to it, before baking the first pancake, you can brush the surface of the pan with vegetable oil with a brush;
- Finished pancakes are eaten with honey, jam or any other lean filling.
Pancakes on water with eggs: a step by step recipe
The composition of this recipe includes only three main ingredients, but the end result of this is not less tasty, and the process of preparing a blowjob very soon. For it will need:
- 600 ml of water;
- 3 large chicken eggs;
- 1 pinch of salt;
- 160-180 grams of flour;
- 35-40 ml of vegetable oil;
Cooking time 40-50 minutes.
Calorie pancakes: 135.7 calories.
The sequence of cooking processes:
- Whisk lightly whip salt and eggs;
- Pour filtered drinking water, mix;
- Pour the sifted wheat flour, stir, so that there are no lumps;
- At the very least, add vegetable oil to the mixture;
- Give the dough a little rest and bake pancakes. Their hot, only removed from the pan can be smeared with butter and supplemented with condensed milk, jam, honey or syrup.
Thin pancakes with milk and water: a simple recipe
The combination of milk and water gives a particularly harmonious taste, impeccable density and texture. This recipe is perfect for any filling.
To prepare you need to take the following ingredients:
- 375 ml of milk;
- 375 ml of water;
- 2 eggs;
- 50-75 grams of sugar;
- 1 pinch of salt;
- 350 grams of flour;
- 40 ml of vegetable oil.
Cooking this dish will take about 40 minutes.
The caloric value of 100 grams of these pancakes is equal to 172.4 kilocalories.
Working process:
- Whisk by hand, shake the eggs with sugar and salt, pour the milk to them, then add flour;
- Last in the mass add water and stir in vegetable oil;
- Let the ready-made dough rest for a quarter of an hour and bake round rosy suns in the pan, with golden hue on both sides.
Yeast pancakes on the water: recipe step by step
Yeast pancakes on the water are as good as their brothers in milk. They turn out a little thicker than those used for stuffing, but smeared with butter and served with jam or honey, they will be the perfect breakfast.
This recipe will require the following products:
- 750 ml of warm water;
- 7 grams of dry yeast;
- 1 egg;
- 50 grams of sugar;
- 0.5 tsp of soda;
- 500 grams of flour;
- 45-50 ml of vegetable oil.
Cooking yeast pancakes will have to spend 90 minutes.
Calorie dishes: 81.6 kcal per 100 grams.
Cooking:
- In 2.5 cups of lukewarm boiled water, dissolve dry, fast-acting yeast;
- Add the rest of the ingredients, stir until smooth, pour in the remaining water and leave to come up for 1 hour in a warm place;
- From the approached dough, bake pancakes, browning them from both sides to a beautiful golden color.
Recipe for boiled thin pancakes on the water with holes
Custard soft pancakes, thin into an openwork hole, are ideal for stuffing with any fillings. The main ingredient here is cool boiling water. It enhances the action of baking powder, due to which the effect of openwork lace is achieved.
For custard pancakes will need:
- 500 ml of water;
- 3 eggs;
- 2 table. spoons of granulated sugar;
- 1 pinch of salt;
- ½ tsp of soda;
- 1.5 cups flour;
- 3 table. spoons of vegetable oil.
Cooking time will be no more than 1 hour.
Caloric content of 100 grams of pancakes without filling - 117.8 kilocalories.
Sequencing:
- Boil water, you will need boiling water, directly from the heat of the heat;
- 5 minutes, whisk the eggs, sugar and a pinch of salt;
- Then pour 250 milliliters of boiling water, continuing to beat the mass;
- When everything is well mixed, pour the sifted flour, and stir again;
- In the remaining 250 ml of boiling water dissolve the soda, and pour it to the dough, mix with a whisk;
- Lastly, pour in a few tablespoons of vegetable oil;
- Leave the dough to rest for a quarter of an hour or so;
- Bake in a hot skillet. Pour the dough is not very much, then the holes will appear even when it is poured into the pan.
Culinary Tricks
To make pancakes on water thin, soft, rosy and easily lagged behind the pan, you need to follow a number of simple rules in the process of kneading dough and baking it.
The consistency of pancake dough should be like that of thick cream or low-fat sour cream. To improve its structure, after mixing, put a bowl of dough for 15-20 minutes in the refrigerator.
You can not knead the dough with a mixer at high speeds. From this it will become too volatile and will spread badly on the pan. It is better to perform kneading manually without the help of technology.
For more airy dough, flour must be sieved first. So it will work better than any baking powder.
First you need to combine all the liquid ingredients, and only then add to them dry. The exception to this rule is soda. It is added simultaneously with liquid products.
The last ingredient that is added to the dough is vegetable oil. It is responsible for the fact that the dough will not stick to the pan during baking.
For baking, use a special pan (crepe maker) or any other, but with a thick bottom. First you need to heat it over high heat, and bake should be already on average. There is a relationship between the number of eggs in dough and fire: the more eggs, the weaker the fire should be.
Another simple cooking option for pancakes on the water is in the next video.
