Cold Lenten pancakes with mineral water. Lenten pancakes with mineral water - thin, with holes

Lenten pancakes with mineral water

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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

Ingredients:

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.

Preparation

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 just 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 they are, but we also prepare them from an ascetic set of ingredients: 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.

Ingredients:

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.

Preparation

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.

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, no eggs, no 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.

Ingredients:

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.

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.

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.

Ingredients:

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; such a 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 a 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.

My respect to everyone who courageously adheres to Lent! During the days of Lent, you really want a tasty variety, and it becomes more and more difficult to cope with the insistent demands of the body. There is no need to torture yourself, because you can arrange a holiday for the soul and stomach while abstaining from culinary pleasures, without breaking your fast. How, you ask? I offer you the simplest possible solution to the problem - lean pancakes with mineral water.

Tender, soft sunny baked circles with honey, fruit or jam will diversify and bring a lot of positive emotions. A step-by-step recipe and seductive photos will help you achieve the perfect result without any problems. So let's get started.

To bake these pancakes, you probably won’t even have to run to the store, except maybe for mineral water. After all, you will need, including it, only five simple ingredients.

Ingredients:

highly carbonated mineral water - 2.5 tbsp.;
wheat flour - 2 tbsp;
salt - 0.5 tsp;
sugar - 2 tbsp. l.;
vegetable oil - 5 tbsp. l.

Saturate the flour with oxygen

First of all, be sure to sift the flour through a fine sieve, which will not only get rid of possible foreign inclusions in it, but will also fill it with oxygen. This is necessary so that our lean pancakes turn out soft and tender.

"Magic" mineral water

boiling oil

If you point the finished product at a light source, you will see the result of the “work” of the mineral water - many small holes creating the most delicate structure of a thin dough.

In principle, you can already treat your family to a Lenten delicacy by flavoring pancakes with jam, honey, or wrapping fruits and berries in them. However, if you want to make pancakes with savory filling, I offer several options:

Lenten fillings

fried mushrooms with onions;
mashed potatoes with fried onions;
carrots fried with onions.

In this case, place the filling on one edge, roll the pancake into an envelope, and then tightly roll it into a small cigar. But do not overdo it so as not to tear the delicate pancake flesh.