A good option for a quick breakfast for those who are fasting are lean pancakes in mineral water, thin, with holes; the recipe for these pancakes will certainly also be of interest to vegetarians and vegans. Although the pancakes are thin, they are elastic, roll up perfectly into an envelope or tube, and you can wrap any lean filling in them. And for those with a sweet tooth, serve with honey, jam, coconut cream.
Ingredients:
- Highly carbonated mineral water – 500 ml;
- wheat flour – 220 gr;
- salt - on the tip of a teaspoon;
- sugar – 3 tbsp. l;
- vegetable oil – 3-4 tbsp. l.
Preparation
Lenten pancakes are prepared from different types of flour, mixing them together. But if you are making such pancakes for the first time, then first bake them with wheat (white) flour, and then you can add rye, whole grain or oatmeal. Sift the flour, take as much as indicated in the recipe (220 grams).
Add salt and sugar and mix dry ingredients. You can add more sugar, or reduce the amount if you are going to make a savory filling for the pancakes.
You need highly carbonated mineral water to foam the dough and fill it with bubbles. Regular mineral water will also make delicious pancakes, but they won’t have holes in them. Pour in the water gradually, first add about a third of the bottle - this makes it easier to mix the dough and break up the lumps.
After the first portion of mineral water, the dough for lean pancakes will be thick, which is what we need. Whisk it with a whisk, lifting the flour from the bottom of the bowl. Already at this stage, bubbles will be noticeable.
Adding water, we continue to beat the dough, making it liquid so that it easily spreads over the pan.
The mineral water dough will be runny, flows easily from a spoon, and stretches as a thin continuous thread.
Pour in the vegetable oil, beat the dough again and leave it to rest for 10-12 minutes. At this time, you can peel potatoes or fry mushrooms, or boil buckwheat for the filling.
Place the frying pan on high heat. In a poorly heated frying pan, the pancakes will dry out and not brown. Scoop out the dough, pour it onto one edge of the pan, and spread it out in an even layer using rotational movements. Place on the stove and reduce the heat slightly. After a few seconds the pancake will become full of holes and the top will dry out. After about a minute, the edges will be browned and you can turn it over.
The second side is fried for literally 15-20 seconds, it just needs to be browned. Place the finished pancakes on a plate and cover. The edges may dry out, but when the pancakes are covered, they will soften and become tender and soft.
Lenten mineral water pancakes will taste slightly sweet, but this does not prevent you from stuffing them with unsweetened potato or buckwheat and mushroom fillings if you are preparing them for lunch or dinner. For breakfast, they usually choose the simplest option and serve it with honey or jam. Bon appetit!
Even during strict fasting, there is no point in giving up baked goods and your favorite desserts. It is quite possible to do without dairy products, butter and eggs by preparing, for example, lean pancakes with mineral water. The recipe with photos of their preparation is prepared in detail, so you can easily bake them. They will turn out no worse than pancakes made with kefir or milk, they will be thin and very tender. You can prepare delicious pancakes in two versions: snack, with minimal added sugar (they are amazingly tasty filled with potatoes, mushrooms or cabbage) and dessert - sweet. We will bake sweet lean pancakes using mineral water. If you decide to bake pancakes for stuffing, then simply reduce the amount of sugar in the recipe.
We will need mineral water that is highly carbonated, but neutral in taste. The more bubbles get into the dough, the airier and more tender the pancakes will be. You shouldn’t fry them too much to avoid drying them out. Once slightly browned, remove from the pan and pour in the batter for the next pancake. For Lenten dessert pancakes, serve any jam, honey, fruit syrups, fresh berries and fruits, or make puree from frozen berries.
So, how to cook lean pancakes with mineral water.
Ingredients:
- highly carbonated mineral water - 250 ml;
- premium wheat flour - 1 cup;
- sugar - 2-3 tbsp. spoons (add to taste);
- fine salt - 2 pinches;
- vegetable oil - 2 tbsp. spoons;
- berries, fruits, honey, jam - for serving pancakes.
Preparation
Sift a full faceted glass of wheat flour through a sieve into a deep bowl. 
Add fine salt and sugar, mix with flour. The amount of sugar is given for sweet dessert pancakes; they will taste sweet. If you are preparing pancakes as a snack, add a tablespoon of sugar, this will be enough. If you don’t add sugar at all, the pancakes won’t brown well; you need to add at least a little sugar. 
We take the mineral water out of the refrigerator in advance so that it has time to warm up to room temperature. If the water is cold, the dough will need to be kept warm for half an hour. Pour the mineral water into the flour mixture gradually, stirring the dough with a whisk. 
First add about half of the required amount. Beat flour and water until a thick dough forms. Now gradually add mineral water, adjusting the thickness of the dough as for regular pancakes. You can make it thicker than in the recipe, or vice versa - not very thick. Focus on your usual pancake batter consistency. 
When everything is whipped until smooth, add vegetable oil. Using a whisk or spoon, stir the dough intensively, mixing in the oil. Pay special attention to the walls of the dish - oil stains or rims may remain near them; you need to drive the oil away from the walls and beat the dough again. Let it rest for 10-12 minutes (if the mineral water was cold, leave it for half an hour). 
We grease the frying pan with oil only before the first pancake, this is usually enough. First, heat the frying pan, then grease the surface with a pastry brush (or use a cut potato, dipping it in oil). Scoop out the dough with a small ladle and pour it into the center of the pan. Scroll, spreading the dough into a thin layer. 
Lenten pancakes are baked quickly in mineral water, 1.5-2 minutes on each side. They will not be as rosy as pancakes made with kefir or milk and eggs; lean pancakes will turn out somewhat lighter. After frying, stack the pancakes one on top of the other and cover with a bowl so that they do not dry out or cool. 
How and with what to serve lean sweet pancakes in mineral water is a matter of taste. Cut kiwis, oranges, apples, bananas into pieces or make berry puree from fresh or frozen berries, take out a jar of aromatic preserves, jam, pour honey over the pancakes - all these options are suitable for lean pancakes. Bon appetit! 
How to cook thin lean pancakes in mineral water - a complete description of the preparation so that the dish turns out very tasty and original.
I don’t know who came up with the idea of adding mineral water to pancake dough instead of baking powder or soda, but thanks to this kind person you can cook excellent pancakes during Lent. Personally, I like them more than regular ones, although they contain no milk, eggs, or kefir. We take flour, add salt, sugar, pour plain water with sparkling water from a bottle and get masterpiece lean pancakes with mineral water - thin, with holes, see the recipe with exact proportions just below. In the meantime, take a look at the photo - are the pancakes really good? They are very simple to prepare and everyone can make them every time. They don’t stick to the pan, don’t wrinkle, their structure is elastic but not rubbery, they’re good for stuffing. Usually, when people try to bake such pancakes for the first time during Lent, they are so impressed with the result that they continue to bake them even on holidays. Perhaps this recipe will be on your list of favorites.
- Highly carbonated mineral water – 2 glasses
- Wheat flour – 1 cup + 2 heaped tablespoons
- Granulated sugar - 1.5-2 tablespoons
- Salt – 1/3 teaspoon
- Vegetable oil – 2-3 tablespoons
How to cook thin pancakes using mineral water
1. Take a medium-sized bowl. Add flour. To be sure, you can sift it through a sieve. But this is optional.
2. Add sugar. With two spoons, the pancakes will turn out slightly sweet, and if you want it sweeter, add three.
4. Mix everything with a wooden spatula or spoon.
5. It remains to pour in mineral water. I recommend that you use highly carbonated water. In this case, bubbles will play an important role in the pancake batter. We begin to pour in mineral water and immediately intensively mix the ingredients. A little trick: to make the pancake batter without lumps, first pour in half the mineral water, mix well, and then add the rest of the water to the thick batter. Stir again.
6. Pour in vegetable oil, stir. If you want the pancakes to be softer, increase the amount of oil by another 2 tablespoons.
7. The dough for lean pancakes turned out to be liquid, this will allow you to bake thin pancakes. We bake them in a hot frying pan (I usually put two at once so as not to spend too much time in the kitchen), which can be greased with oil only once. And if you grease it before each pancake, they will turn out crispy. As for baking time, it largely depends on what kind of pans you have. I have one with a thick bottom, the other with a thin one. So on the thin one I have time to bake two pancakes while the thick one bakes one. Spread two-thirds of a ladle of batter over the surface of the pan. It is best to do this from the center, twisting the pan in different directions at different angles - then the dough will be distributed evenly. Next, look, if the edges of the pancakes become golden, then most likely you can already turn them over. We lift the pancake, apparently a bright crust, fry on the other side for about a minute. I've already said it, but I'll say it again. Baking pancakes in mineral water is a pleasure. They do not tear or crumple.
Thanks a lot! Great recipe. Is it possible to bake pancakes from whole grain flour using mineral water? Thank you
Elena, I only tried these. I think you can try first making a mixture of one third tsz and two thirds regular. And if the result is normal and the pancakes do not tear, then next time increase the flour to half. I baked it on a regular one - my children snapped up these pancakes so much, I was even surprised. Normal ones will eat a couple and that’s it.
Irina! Today I took a chance and baked pancakes with the addition of flour. I recommend it to you too! True, I still took a little more of the usual one (2/3 of the usual by 1/3 of the cz). I played it safe and added 3 tablespoons of butter to the dough. Conclusion: delicious pancakes. I will take 1-2 tablespoons of butter. It's enough. It’s better to grease the frying pan. Since I adhere to a lean diet, this recipe will become a “desktop” recipe for me. Thank you and good luck!
Elena, I believe it.) I’ll definitely bake these! Thank you!
Thanks for the recipe, the dough is very tasty, but for some reason my pancakes stuck to the frying pan and when I turned them over they crumpled and tore, maybe I need to fry longer and on a slower fire, I don’t know, I added 4 tablespoons of oil.
Svetlana, these pancakes bake well in pans with a smooth non-stick coating, for example, in special pancake pans.
They turned out delicious, soft, delicate, and most importantly for me, without animal ingredients! Now I'm experimenting with baking dough based on these ingredients, thanks for the tip ^_^ I fried it in a cast iron pan over low heat.
But at first they turned out crispy, falling into crumbs when I picked them up. And then we stood under the lid and in the evening it became rubber, it was impossible to chew. What could be the reason?
To prevent the pancakes from tearing, let the pancake batter sit for a while, about 20 minutes. The gluten will swell and will not fly off, tear or crumple. Good luck
Yesterday I baked this recipe, tried it on cast iron and non-stick frying pans over medium heat. At first the dough was sticky on both sides. Added 2 tbsp. with a heap of central flour (it mixes better into the finished dough than white flour), and off you go pancakes! True, due to the additive the flour is not thin, but thicker. More holey and fluffy ones came out with cast iron; I observed the same effect with regular dough. After 10-15 minutes the dough arrived and the pancakes became much fluffier. My conclusion is that you need to let the dough rise for at least 15 minutes before baking; maybe, by the way, you wouldn’t have to add flour.
Evgenia, thank you for sharing your experience. And I agree about the proofing. And that a lot depends on the frying pan.
How to cook pancakes with mineral water
Pancakes are a Russian dish that has been familiar to us since ancient times. Every family has its own recipe for making this beloved pastry. But if we slightly change the standard pancake dough recipes, we can get an even more delicious dish. For example, by adding mineral water to the dough, your pancakes will be more tender, delicate, and airy. How to bake pancakes using mineral water?
The fastest recipe
The dough can be prepared with both slightly carbonated and highly carbonated water. The airiness of the dish will depend on the number of bubbles. If you want to use water with a weak gas content in the recipe, you will need:
- Half-liter bottle of mineral water;
- Eggs - five pieces;
- teaspoon salt;
- Teaspoons of granulated sugar - four;
- Half a spoon of tea soda, it needs to be quenched with vinegar;
- 1.5 cups flour;
- 5 tablespoons of vegetable oil.
Cooking time – 50 minutes.
The number of calories is 105 in 100 grams of pancakes.
The mixture prepares very quickly. First, mix all the dry products with the eggs, add mineral water.
Gradually add flour and mix thoroughly.
It is best to bake pancakes in a thick cast iron pan.
It heats up well, the baked goods will be ready faster and will not burn.
If the recipe uses highly carbonated water, it is best to add oil to prevent the pancakes from sticking to the pan. You will need:
- Half a liter of mineral water;
- A glass of flour;
- 70 grams of butter;
- 5 eggs;
- Salt;
- Granulated sugar - about 4 tablespoons.
Beat eggs with granulated sugar and salt. Pour in 1/5 of the mineral water, add flour. Gradually pour melted butter into the dough. Then the rest of the mineral water and vegetable oil are added. Pancakes according to this recipe are thin, but very fluffy.
The following pancake recipe will really appeal to those who observe fasting. Even during the strictest fast, you can not deny yourself your favorite pastries. Pancakes can be easily made without adding eggs or milk. By using mineral water to prepare pancake mixture, you will get delicious, tender, thin pancakes.
Lenten pancakes can be prepared with potato, cabbage fillings or sweet ones for dessert.
Mineral water for lean pancakes should be highly carbonated. Please note that it is better to take water that tastes neutral. The more bubbles there are, the airier and more tender the baked goods will be.
Another tip: do not overcook pancakes in mineral water, they become tough. The degree of readiness of such pancakes is when they are slightly browned. Turn them over immediately and get a tender dish.
For the pancake test you will need:
- A glass of highly carbonated mineral water;
- A glass of flour;
- 3 tablespoons of granulated sugar, if you bake pancakes with filling, then add less sugar, 2 tablespoons will be enough;
- Salt;
- Vegetable oil, 2 tablespoons.
Cooking time 50 minutes.
Calorie content – per 100 g. 92 calories.
Mix sugar, salt and flour together. Gradually pour mineral water into the flour. The water should be at room temperature. First, pour out not all the water, but only half the bottle. We form a thick dough, into which we gradually add the remaining water. It turns out to be regular pancake dough. When it is whipped, pour in vegetable oil, and you can start frying.
Lenten pancakes do not turn out as golden brown as those made with milk or kefir. Their color will be much lighter.
Pancake recipe with milk and mineral water
For those who like to make pancake dough with milk, a recipe combining mineral water and milk in equal proportions is suitable. To prepare you will need:
- Carbonated mineral water 2 glasses;
- Milk – 2 glasses;
- 3 eggs;
- 1 tablespoon granulated sugar;
- Half a teaspoon of baking powder;
- Half a heaped tablespoon of salt;
- 2 cups of flour.
Cooking time 50 minutes.
Calorie content per 100 grams of product – 134 calories.
Mix eggs with sugar and salt. Add sparkling water and milk. Then pour flour into the mixture. Mix well. If the dough is thicker than required, add mineral water. Baking powder is added to the prepared dough or it can be replaced with baking soda.
Pancakes are baked in a very hot frying pan. You can serve pancakes with any jam, fruit, or syrup.
Take note of the pesto sauce recipe. which is very easy to prepare at home.
Read our article on how to marinate mackerel at home.
You can learn how to cook mushroom soup from frozen mushrooms in our article.
Thin openwork pancakes with starch
Some of the most delicious pancakes. You want to eat more and more of them. Pancakes made with starch simply melt in your mouth; an openwork, delicate work of culinary art will not leave anyone indifferent.
The secret of these pancakes is that they are made with mineral water, without adding milk. Milk can be replaced with any fermented milk product. In our recipe it will be kefir.
To prepare openwork pancakes you will need:
- Mineral water – 1.5 cups;
- Half a liter of kefir;
- 7 tablespoons starch;
- 4 tablespoons of premium flour;
- 3 eggs;
- 2 tablespoons sugar;
- 4 tablespoons of vegetable oil;
- Half a teaspoon of soda;
- Salt.
Cooking time: 50 minutes.
Calorie content per 100 grams of product is 174 calories.
Sugar is mixed with eggs until a creamy substance is formed. Kefir needs to be warmed up a little before cooking. Pour soda into kefir and mix thoroughly.
In a separate bowl, mix starch with flour and salt. Gradually pour the resulting mixture into kefir, stirring constantly. Then add vegetable oil, you should get a dough similar to pancake dough. To obtain the dough of the required consistency, mineral water is added to it. When the mixture is completely ready, it is left to brew for a few seconds.
Heat the frying pan well and grease it with oil. You only need to pour a little batter so that the pancakes turn out thin, almost transparent.
To make your pancakes tasty and thin, use simple rules when preparing:
- Choose dishes with a deep bottom. This will allow you to beat the dough well;
- All recipes for pancakes with mineral water require the use of vegetable oil. Choose only refined oil for cooking, as unrefined oil can spoil the taste;
- Before cooking, the dough should rest for half an hour at room temperature. Only in this case will the components interact better with each other, and in the end you will get a homogeneous dough. The mass will easily spread over the pan and the pancake can be easily turned over;
- The pancake mixture can be mixed in any way, either by hand or using a mixer or blender. But when adding mineral water, the dough must be kneaded only by hand. During the frying process, the mixture must be constantly stirred, as sediment forms at the bottom;
- To make the dough pour out easily from the ladle, dip it in cold water before each use;
- To prevent the pancakes from sticking to the pan, you need to heat it before frying, and only after that add oil.
By using an original ingredient, such as mineral water, in the recipe, you can prepare delicious, tender, airy pancakes that will delight your whole family.
Lenten pancakes with mineral water
Super economical recipe - lean pancakes in mineral water, thin, with holes, very tasty. With such pancakes both in the feast and in the world, which is quite relevant, considering that our New Year falls during Lent. For the holiday table, you can make them with some interesting lean filling, from buckwheat with mushrooms, for example, or overcook mushrooms with onions and mix with mashed potatoes. And for every day it’s not bad with jam or with fragrant honey. Cooking lean pancakes with mineral water is as easy as shelling pears, you just need to use highly carbonated water so that the dough is fluffier and there are more holes in the pancakes.
Recipe for lean pancakes with wheat flour
- highly carbonated mineral water – 0.5 liters;
- wheat flour - 1.5 faceted glasses;
- sugar – 2-3 tbsp. l;
- salt – 2 pinches;
- Refined sunflower oil – 3 tbsp. l.
I indicated the amount of flour for lean pancakes in mineral water not in grams, but in a more accessible measure - in glasses. You will need 1.5 cups of wheat flour, this is one full, as in the photo, and another half.
Sift the flour through a fine sieve, mix with salt and sugar. Select the amount of sugar taking into account the filling or additives with which you will serve the pancakes. Even at this stage, you can flavor the dough with spices. For example, if you cook with savory fillings, you can add curry seasoning or Provençal herbs, a pinch of pepper, and paprika. And for sweets, cinnamon, nutmeg or vanilla sugar.
Pour mineral water into the flour mixture; it is advisable that it is not very cold. First add about a third of the bottle.
Mix the dough, now we only need to moisten the flour so that there are no dry areas left on the bottom. It turned out that the whisk was not very convenient to use; it was better to mix the thick mass with a spoon.
When all the flour is moistened, add a little more water. Now beat with a whisk. The batter will be thick and bubbles will begin to appear. Gradually add water, stirring. We need to make the dough not completely liquid, and not thick. The thickness of the pancakes depends on how well it spreads over the hot frying pan. Thick ones may not have time to bake; very thin ones will be problematic to remove.
Add sunflower oil. During fasting, the use of vegetable oil is allowed, although not every day. So we are not violating anything with this additive. It is necessary to add oil to the recipe for lean pancakes with mineral water so that the dough becomes more elastic, the pancakes bake and turn over better, do not dry out and are tastier.
Heat the frying pan. It is not necessary to lubricate it, but it is advisable to go over it with a brush at least after two or three pancakes; without oil at all they will be a bit dry. We scoop the dough into a ladle, pour it onto the edge of the frying pan, tilt it to the side, shake it, spreading the layer as thin as possible. Place back on the heat (medium, not high) and bake until the bottom begins to brown. Lean thin pancakes are baked quickly in mineral water; in a minute they will be browned.
We pry it with a spatula and transfer it to the other side. Fry for another half a minute. Place in a stack and cover until the edges soften.
As you noticed, there is no soda in this recipe; the holes in the pancakes are created thanks to the highly carbonated mineral water. Of course, they won’t be as lacy as pancakes made with kefir and boiling water, but we also prepare them from an ascetic set of products: water, flour and butter.
This recipe for lean pancakes in mineral water, thin, with holes, will be useful to you not only during Lent. There are different situations - you want pancakes, but there is no milk or eggs, or you forgot to buy them, but the mood is already such that you don’t need anything else. This is where you will remember him. Bake for your health, may your pancakes always be delicious!
Lenten thin pancakes made from rye flour
I decided to continue the theme of lean pancakes with another recipe and invite you to bake pancakes from rye flour in water. The taste was pleasantly surprising - they turned out a little rough in texture, similar to bran. Not wet, not dry and at the same time very elastic, they can be rolled up into an envelope, or into bags or tubes with filling. The option for lean fillings is even better than those made with wheat flour. The proportions are easy to remember, don’t get confused: two glasses of flour, two glasses of water. The rest is up to taste.
- rye flour – 1 faceted glass;
- wheat flour - a full glass without a slide;
- warm drinking water – 2 glasses;
- sugar – 2 tbsp. l (to taste);
- fine salt - 2 pinches;
- baking soda – 0.5 tsp. without slide;
- table vinegar 6 or 9% - 1 tbsp. l;
- refined sunflower oil – 3-4 tbsp. l.
We take rye and wheat flour in equal quantities - a full glass. Mix and sift. The measuring cup should be the same for liquid ingredients and for bulk ingredients, so as not to disturb the proportions.
Pour water into a bowl (let me remind you, the glass is the same one you used to measure the flour), slightly warm it up to room temperature.
Pour refined sunflower oil into the water. Or olive, corn - a matter of taste and possibilities. I make do with sunflower.
Pour half the water into the flour mixture. Stir with a whisk. You should get a thick mass without lumps, somewhat similar in thickness to semolina porridge. Let it sit for about five minutes to develop the gluten of the wheat flour. Pour in the rest of the water.
The dough will be the same in thickness as in the first recipe - it flows freely from a spoon, but does not separate into drops.
Pour soda with vinegar and add to the dough. Whisk with a whisk, dispersing the soda. In a minute the dough will become fluffy, with air bubbles. Let it brew for a while and after ten minutes we start baking.
Grease the pan and pour in the dough. It is not necessary to make lean rye pancakes thin; fluffy ones also bake well and taste good. Pour the dough into the pan and bake over medium heat. The color will be darker than wheat, so keep that in mind when turning.
Place the rye pancakes on a plate and cover to keep them hot. You can prepare any filling for them, preferably savory: potatoes with onions, fried mushrooms, buckwheat with vegetables or mushrooms, stewed cabbage. Fast deliciously! Your Plyushkin.
Lenten pancakes with mineral water are so delicious that words cannot describe them!
I recommend that you prepare lean pancakes in mineral water according to this recipe - they are so delicious that they simply cannot be put into words. The pancakes turn out thin, with small holes, very beautiful and crispy! Lean, thin pancakes can be served in two ways: as a light breakfast or as a dessert after the main course.
They are easy to bake and can be served beautifully - I'll tell you how.
- mineral (carbonated) water - 2 glasses;
- wheat flour - 1.5 cups;
- sugar - 3 tablespoons;
- salt;
- vegetable oil.
Lenten pancakes with mineral water. Step by step recipe
- Pancake flour needs to be sifted through a sieve. I would advise you not to neglect this requirement, since sifted flour evenly absorbs liquid, and the taste and tenderness of your baked goods depends on this. And an equally important point: the sifted flour can be measured more accurately.
- Pour one glass of mineral water into a deep bowl, add sugar and salt (I use a little less than half a teaspoon of salt). Mix well with a whisk.
Tip: if you want to make pancakes with a sweet filling, then you can add sugar as per the recipe, or even more, but if you cook lean pancakes with a salty filling, then, naturally, add a little sugar.
- Add sifted flour to the water with sugar in small portions and mix until smooth (I mix with a whisk, but you can use a mixer).
- Pour a second glass of mineral water into the dough.
- Then pour two tablespoons of vegetable oil into the dough and mix well with a whisk so that there are no lumps. The dough for lean pancakes is ready.
- Bake the pancakes in a well-heated frying pan on both sides until golden brown. Grease the pan with vegetable oil only before baking the first pancake.
I would like to add on my own behalf: any housewife probably has her own favorite pan for pancakes, where they turn out well. So I have a small cast-iron (precisely cast-iron) frying pan, because I am sure that when baked on it, the pancakes turn out the most delicious.
I very often cook lean pancakes in mineral water and always serve them with different fillings. Here are some options for salty filling:
- fry mushrooms with onions and make pancake bags. This dish will perfectly decorate even a festive table;
- The filling for lace pancakes is very tasty, if you combine mashed potatoes with fried onions - super;
- and another filling is stewed cabbage: my husband is simply crazy about pancakes with stewed cabbage.
And when serving sweet pancakes in mineral water, your imagination has room to run wild: grease the finished pancake with honey, jam, jam, banana puree, and can be served with fresh or frozen berries.
Making lean pancakes with mineral water is very easy and simple. And most importantly - minimum financial costs. Show your imagination and come up with your own filling for a lean pancake that you and your family will like. You can serve fruit compote along with sweet pancakes - the children will definitely enjoy it.
Cook with “I Love to Cook” - here you will find many lean and incredibly tasty dishes. After all, it’s not magic when you can prepare a temptingly appetizing dish from the simplest ingredients.
We wish you a pleasant tea party.
Lenten pancakes with mineral water
Even during strict fasting, there is no point in giving up baked goods and your favorite desserts. It is quite possible to do without dairy products, butter and eggs by preparing, for example, lean pancakes in mineral water. A recipe with a photo will help you bake thin pancakes with holes.
They will turn out no worse than pancakes made with kefir or milk. You can prepare delicious pancakes in two versions: snack, with minimal added sugar (they are amazingly tasty filled with potatoes, mushrooms or cabbage) and dessert - sweet. We will bake sweet lean pancakes using mineral water. If you decide to bake pancakes for stuffing, then simply reduce the amount of sugar in the recipe.
We will need mineral water that is highly carbonated, but neutral in taste. The more bubbles get into the dough, the airier and more tender the pancakes will be. You shouldn’t fry them too much to avoid drying them out. Once slightly browned, remove from the pan and pour in the batter for the next pancake. For Lenten dessert pancakes, serve any jam, honey, fruit syrups, fresh berries and fruits, or make puree from frozen berries.
– highly carbonated mineral water – 250 ml;
– premium wheat flour – 1 cup;
– sugar – 2-3 tbsp. spoons (add to taste);
– fine salt – 2 pinches;
– vegetable oil – 2 tbsp. spoons;
– berries, fruits, honey, jam – for serving pancakes.
Sift a full faceted glass of wheat flour through a sieve into a deep bowl.
Add fine salt and sugar, mix with flour. The amount of sugar is given for sweet dessert pancakes; they will taste sweet. If you are preparing pancakes as a snack, add a tablespoon of sugar, this will be enough. If you don’t add sugar at all, the pancakes won’t brown well; you need to add at least a little sugar.
We take the mineral water out of the refrigerator in advance so that it has time to warm up to room temperature. If the water is cold, the dough will need to be kept warm for half an hour. Pour the mineral water into the flour mixture gradually, stirring the dough with a whisk.
First add about half of the required amount. Beat flour and water until a thick dough forms. Now gradually add mineral water, adjusting the thickness of the dough as for regular pancakes. You can make it thicker than in the recipe, or vice versa – not very thick. Focus on your usual pancake batter consistency.
When everything is whipped until smooth, add vegetable oil. Using a whisk or spoon, stir the dough intensively, mixing in the oil. Pay special attention to the walls of the dish - oil stains or rims may remain near them; you need to drive the oil away from the walls and beat the dough again. Let it rest for 10-12 minutes (if the mineral water was cold, leave it for half an hour).
We grease the frying pan with oil only before the first pancake, this is usually enough. First, heat the frying pan, then grease the surface with a pastry brush (or use a cut potato, dipping it in oil). Scoop out the dough with a small ladle and pour it into the center of the pan. Scroll, spreading the dough into a thin layer.
Lenten pancakes are baked quickly in mineral water, 1.5-2 minutes on each side. They will not be as rosy as pancakes made with kefir or milk and eggs; lean pancakes will turn out somewhat lighter. After frying, stack the pancakes one on top of the other and cover with a bowl so that they do not dry out or cool.
How and with what to serve lean sweet pancakes in mineral water is a matter of taste. Cut kiwis, oranges, apples, bananas into pieces, or make berry puree from fresh or frozen berries, take out a jar of aromatic jam, jam, pour honey over the pancakes - all these options are suitable for lean pancakes. Bon appetit!
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- Thin vanilla pancakes on water
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Using a fine sieve, sift the flour into a large bowl and add the sugar and salt.
Pour mineral water into a separate, clean and dry container. Then gradually add flour into it. You shouldn’t pour it all out at once, otherwise the flour will just come out in clumps. For ease of kneading the dough, you can use a mixer operating at low speed. When the dough has acquired a homogeneous creamy consistency, cover it with cling film or a lid and leave to infuse for half an hour.
After 25 minutes, prepare vegetable oil for the dough. Take a small saucepan and pour 5 tablespoons of oil into it. Wait just a couple of minutes until it warms up thoroughly, remove from heat and pour it into the dough in a thin stream, while stirring with a mixer. Now beat the dough at maximum speed for 1-2 minutes - and you can start frying!
There is no need to use vegetable oil for frying; it is already contained in the dough. Just put the frying pan on the fire, wait until it gets hot, and use a ladle to pour in the dough. Then quickly, holding the pan in your hand, spread the dough over the bottom in a circular motion and return the pan to the stove. Lenten pancakes are fried in mineral water quite quickly, so as soon as the edges have turned brownish, the pancake must be turned over and literally removed from the pan after a couple of seconds.
Cheese week is a time of satiety before the long-term scarcity of Lent, which means it is not a sin to give free rein to your gastronomic desires. In the absence of a dairy ingredient in the house, you can prepare homemade Lenten pancakes using ordinary mineral water, the variations of the recipe for which we will talk about. We will need the bare minimum of ingredients and time, as a result of which a neat pile of delicious flatbreads will quickly grow on the plate, as if by leaps and bounds.
The advantage of this dish is not only its ingenious simplicity and versatility. It can add pleasant variety to a forcedly meager “losing weight” or fasting diet, when almost nothing is possible. The calorie content of such a treat is less than 100 kcal per 100 g.
That is, even in the process of actively fighting for an ideal figure, you can from time to time pamper yourself with delicate pancakes prepared with your own hands in mineral water, which will be very useful on fasting days.
Classic Lenten pancakes with mineral water
Ingredients
- Mineral soda— 600 ml + -
- — a little less than 2 glasses + -
- - 2 tbsp. + -
- - 2 tbsp. + -
- - pinch + -
Step-by-step preparation of lean pancakes at home in mineral water
The main ingredient, without which it is impossible to prepare golden brown Lenten flatbreads, is flour from finely processed wheat grains.
To make batter products even less nutritious, you can replace it with a corn or rye variety.
It is better to take table water - in this case the brand does not matter.
- We measure the amount of water provided for in the recipe. In this case, these are 2 large cups.
- Pour the carbonated liquid into a container with high sides.
- First we sweeten it by adding sugar, and then lightly salt it.
- The crucial moment is adding flour. We do this carefully, adding step by step and immediately mixing mechanically or manually.
Flour should be passed through a fine sieve to make the dough more airy. Gas-enriched water will “make sure” that such unwanted lumps do not form - air bubbles, rising upward, will have an additional mixing effect, mixing the components.
- The result should be a mass of medium density. To increase its density, if desired, just carefully add a few tablespoons of flour.
- The final touch is adding oil.
- Let's not rush into baking - the semi-finished pancake product should sit for half an hour for the air bubbles to become fluffy.
- The most important stage is frying. On a hot frying pan, which we have already greased with fat (any vegetable oil will do), pour the dough at a convenient angle so that it completely covers its surface with a neat thin layer.
- We turn the half-finished cake onto another side when the edge on the outside darkens.
What to eat with lean pancakes fried in mineral water is a matter of individual choice. They are good with sweet sauces and sour cream.
Or you can wrap stewed cabbage in them. Again, it will turn out delicious and low-calorie!
Lenten pancakes are calorie-free, but you will learn how to find out the calorie content of pancakes or how to reduce it from our detailed articles.
Two video recipes for pancake dough from the chef of our website
Povarenok has many proven pancake recipes, which you can find in the video or on our website.
Lenten pancakes with mineral water: a delicious recipe without sugar
The energy indicator of this version of the desired dish is approximately the same as the previous one. Only it will cost even less, and even diabetics can eat it.
But in this case, wheat flour must be replaced, for example, with rye. This recipe is perfect for Holy Week, when eggs are still allowed.
Ingredients
- Table mineral water – 1 l;
- Flour – 3 cups;
- Egg – 2 pcs.;
- Olive oil – 1-2 tbsp;
- Salt - a pinch.
How to make your favorite lean mineral pancakes at home
First, mix the eggs and salt thoroughly, add water and flour, mix everything thoroughly again until smooth.
Then all that remains is to heat up a cast-iron pancake pan or frying pan (whoever has what) and bake wonderful pancakes at home using mineral water - to the delight of everyone who loves this sunny treat!
It is very important not to overdo it with salt at the preparatory stage, otherwise the pancakes will turn out pale and tasteless.
Before frying, it is advisable to sprinkle the frying pan surface with salt, using a clean rag, wipe it, remove the grains, and then you can begin the mystery of preparing lean pancakes in mineral water according to any of the recipes that we have discussed today. They are both very simple and will come in handy both on “budget” days, when your cash reserves are almost dry, and on lean days.