There are very few people who don’t like pancakes, so we can confidently say that pancakes are one of the most favorite dishes in our country and beyond. There are dozens, and maybe hundreds, of types of pancakes. They are prepared from wheat, buckwheat, oatmeal with milk, kefir, yogurt, sour cream and just water. Countless types of fillings are wrapped in pancakes, turning them not only into dessert, but also into an excellent snack, including for strong drinks. We are talking, first of all, about traditional pancakes with caviar or lightly salted salmon and other types of fish.

In general, pancakes are many-sided and varied and represent something more than baking from batter cooked in a frying pan. Pancakes are a symbol of the sun and the main dish of the greatest holiday - Maslenitsa. It was on this holiday that in the old days there was a public or secret competition between housewives: who would cook the thinner, tastier and more beautiful pancakes. The “lace” pancakes were especially chic - pancakes with a crispy rim reminiscent of lace.

Pancakes on the water
Why cook pancakes with water? There may be several answers to this question. Pancakes with water are a more dietary dish than pancakes with milk. In some recipes that use other types of wheat flour than traditional wheat flour, it is water rather than milk that is needed. For pancakes with a salty filling, milk in the dough is not always appropriate. And finally, the most common answer: there is simply no milk in your refrigerator, and you don’t want to go to the store. And it is not necessary. Pancakes made with water are no worse than their counterparts made with milk or other dairy products.

For regular pancakes on the water we will need:

• flour - 1 tbsp;
  
• boiled chilled water - 1 tbsp.;
  
• egg - 1 pc.;
  
• vegetable oil (sunflower, mustard, olive) - 1 tbsp. spoon;
  
• sugar - 1 tbsp. spoon;
  
• soda - 1 pinch;
  
• salt - 1 pinch.
  
• Vegetable oil for frying
  

Be sure to sift the flour, so it will mix better with other ingredients, and the dough will be more homogeneous, which will have a good effect on the quality of the pancakes. Beat the egg with sugar using a whisk or mixer, add salt, soda and flour. Continue whisking. If you use a mixer, then at low speed. First pour in the vegetable oil, and after a short time - water. Stir or beat until smooth.

Now take a special frying pan for pancakes, with a thick bottom and low sides, or a regular frying pan. Heat it well on the stove and brush it with vegetable oil using a brush. Sometimes, to lubricate the frying pan, they use half a potato or onion, which is dipped in a saucer of oil and then passed over the entire surface of the frying pan.

Using a ladle, pour some batter into the greased pan and swirl the pan to distribute it evenly. The less batter you pour, the thinner the pancake will be. When the product is fried on one side, turn it over and fry again. If you used water instead of milk for non-dietary purposes, you can add more oil to the pan to make the pancakes more fatty. You need to add oil in the amount of a quarter to a half teaspoon after the pancake is fried on one side and turned over to the other.

Another way to add an additional milky taste to water-based pancakes is to fry them not in vegetable oil, but in melted butter. Try it and you will see that the taste and aroma of such pancakes will be completely different.

You can also fry pancakes in a very small amount of vegetable oil, using it only to lubricate the pan, and after cooking, put a small piece of butter on each pancake. When the butter melts and the entire stack of pancakes is soaked with it, they will acquire a very soft and pleasant taste.

Pancakes with mineral water
Such pancakes can be prepared not only without milk, but also without eggs. But it is very important to take good carbonated mineral water, such as Borjomi or Narzan.

The sequence of mixing products in this case will be slightly different. First, mix water with all the other ingredients, except flour, and then add the sifted flour little by little, with constant stirring, in a thin stream.

The dough should turn out like thick sour cream. It is allowed to brew for about half an hour, and then the pancakes are fried in the usual way.

Pancakes on water with yeast
When prepared from yeast dough, pancakes will not turn out too thin, because the dough is quite dense in consistency, but they will be very tasty.

For one glass of flour take approximately 5-7 g of pressed yeast. The yeast is mixed with warm boiled water, then salt, sugar and vegetable oil are added to this water. After this, add the flour in parts, stirring constantly.

You need to make sure that there are no lumps in the dough, and then put it in a warm place. When you see that the dough has approximately doubled in volume, stir it again and start frying the pancakes.

Pancakes made from buckwheat or corn flour
From these types of flour, pancakes are always prepared in water, and you can use either ordinary water or mineral water. The recipe is exactly the same as for regular pancakes. Most often, buckwheat or corn flour is not taken in its pure form, but mixed with wheat flour, 1:1.

Ready-made pancakes can be eaten with sour cream, honey, jam, chocolate sauce and a host of other additions to your taste.

Pancakes mixed with water were often prepared in Rus', because there was not milk in the house all year round. Initially, they were always made using yeast - this is how they turned out fluffy and, most importantly, voluminous, which is important for a poor peasant family. This dish was especially relevant on fasting days, and there are many of them in the year - about two hundred. Gradually, the dessert began to be mixed in the European style - using soda, and recently even with mineral water. This significantly saves time, and the products themselves turn out thin (after all, not everyone likes thick pancakes) and delicate.

A few secrets

To ensure that lean pancakes are not boring, but unforgettably delicious, we suggest using a few tips.

• Always sift the flour - this will help it adhere better to the rest of the dough components.
• If you want to diversify the dish, you can make pancakes with seasoning. To do this, before turning the pancake over to the other side (but before the unfried side hardens), add pieces of fruit, vegetables, jam, etc. And then turn it over and bake the second side with the filling. If it is raw minced meat, you need to fry it longer.
• When slaking soda, hold the spoon with it not over the dough, but over a separate bowl (or at least above the table) so that unslaked soda does not get into the dough.
• Instead of eggs, you can use ground flax seed, soaked in boiling water (about 10 minutes).

Basic and quick recipe

Is it possible to bake pancakes in water? Everyone prepares pancake dough with water differently, depending on tastes and preferences. According to this recipe, they turn out elastic, which makes it easy to wrap any filling in them. The recipe for water pancakes with eggs cannot be called lean or vegetarian, but it is ideal for people with lactase deficiency (milk intolerance).

You will need:

• water - 1 liter;
• chicken eggs - 4 pieces;
• flour - 250–300 g;
• refined vegetable oil - 2 tablespoons;
• baking soda - 1 teaspoon;
• vinegar 9% - for extinguishing;
• salt - 1 pinch;
• vanillin - optional.

Preparation

1. Pour water into a convenient bowl and break eggs into it (usually a recipe for thin pancakes with water involves dough with eggs, but you can do it without them - for example, during fasting or in order to save money).
2. Extinguish the soda and also place it in the bowl.
3. Pour in the oil.
4. Add salt and beat with a mixer.
5. Add flour and stir until lumps dissolve. The dough needs to be liquid, reminiscent of jelly.
6. Leave to sit for 20 minutes so that the gluten dissolves properly.
7. Heat the pan and bake on both sides.

The classic recipe involves using plain water. But, if you want to make them more delicate, try adding unsweetened soda without fruit fillings instead. To avoid drying out the products, bake for no more than 5 seconds on the second side.

Improved version

Sometimes housewives notice that water pancakes with eggs turn out really thin, but somehow rubbery. This is convenient for wrapping the filling, although not everyone likes it on the tongue, so to speak. We offer a slightly improved recipe for water pancakes with several secrets.

You will need:

• water - 500 ml;
• flour - 1.5 cups;
• eggs - 3 pieces (you can do without them);
• sugar - 2 tablespoons;
• baking powder - 1 teaspoon;
• sunflower seed oil - 3 tablespoons.

Preparation

1. Break eggs, sugar and salt into a cup or bucket.
2. Beat with a blender for at least 5 minutes (if you have a simple mixer, beat longer until foam appears). It is this moment that will allow you to avoid “rubbery”.
3. Pour a third of the water into the mixture and add flour and baking powder. We do not recommend pouring out all the water at once - this will make it more difficult to break up the lumps.
4. Now you can pour in the vegetable oil and remaining water.
5. You can bake pancakes in water either in a well-heated frying pan or in a special pancake maker.

You can serve the finished dish with any jam, condensed milk, or berries. And if you add less sugar to the dough, then a savory filling will also work. The pancakes on the water according to this recipe are thin and have holes due to the rather liquid dough, which is easily poured into the pan.

On yeast dough

Yeast pancakes in water do not take long to prepare, contrary to the associations in the name (that is, you won’t need to stay up all night), and making them is actually not as difficult as it might seem at first glance. According to this recipe, the pancakes will be thick, but very tender and tasty.

You will need:

• water - 5 glasses (4 - warm and 1 - boiling water);
• flour - 4 cups;
• sugar - 1 tablespoon;
• salt - 1 teaspoon;
• butter - 1/3 cup;
• dry yeast - small packet.

Preparation

1. Before you cook pancakes without milk using yeast, you need to make a dough. There is no need to worry - making dough at home is not at all difficult, especially if you have dry yeast, which makes life incredibly easier for modern housewives. To do this, take a suitable container, add sugar, yeast and flour (one heaped spoon). Add a little water until the consistency resembles sour cream. After about half an hour, the dough will begin to foam - this means it is ready.
2. Pour 4 cups of warm water, vegetable oil, salt and dough into a large container.
3. Mix all ingredients thoroughly.
4. Add all the flour and knead the mixture thoroughly so that there are no lumps.
5. Leave the dough in a warm place for about 1.5 hours.
6. When the dough has risen, pour a glass of boiling water into it and stir quickly. This brewing will provide beautiful openwork to our pancakes.
7. Leave in a warm place for another 10 minutes.
8. Heat the pan properly and bake the yeast pancakes on both sides.

If the pancakes turn out to be dry, do not curl well, or have crumbling edges, just leave them under a lid or a towel for half an hour in a warm place, and they will become soft, fluffy and even more delicate in taste.

The same recipe can be used to make pancakes with milk, but the water version is ideal for vegetarians, people with milk intolerance and on fasting days.

How to make pancakes on water so that everyone in the household eats them with pleasure? Fast and easy! If your loved ones have a biased attitude towards Lenten desserts, you can use a little trick... Just don’t tell anyone that the dish is prepared without milk, because the pancakes turn out no worse than traditional ones, but this will save an extra penny in the family.

There is not a single person who does not like fried pancakes. Plus, they are easy to prepare and don’t require many ingredients. The most common ones with eggs turn out thin and tender. They can be prepared as a separate dish, along with jam, preserves, etc. Or they can be stuffed with various fillings: mushroom, curd, meat or any other. So stuff them or serve them simply with honey for tea. And we will help with this with our recipes. Choose one of them, show your culinary preferences and imagination, and then serve the table, delight your family and friends. Let's get down to business, cooking with water.

Recipe No. 1: thin pancakes

Ingredients for it: boiled water - 600 ml, eggs - three pieces, flour - 190 grams, vegetable oil - one spoon and a little for frying, a pinch of salt.

Whisk the eggs with salt and water. One spoon at a time, gradually add flour, while continuing to beat. Add vegetable oil to the dough, beat thoroughly again. The oil in the composition will prevent the pancakes from sticking to the pan during the frying process. In the end, you should get a homogeneous, lump-free dough. Grease the frying pan with a brush. We heat it well and, pouring a thin layer of dough, fry the pancakes. It happens that by the time we cook everything with eggs, half of it is already gone; the household members quickly ate them with jam and washed down with tea. It’s okay, now we’ll tell you another recipe.

Recipe No. 2: the most correct

Previously, housewives often failed to cook quality pancakes using water. Sometimes they were a little rubbery. But through experimentation we found the right way. And now pancakes on water with eggs come out very tasty. So take a look at the recipe below. It is recommended to use a frying pan with a good non-stick coating.

We need: half a liter of water, three eggs, two tablespoons of granulated sugar, a pinch of salt, a teaspoon of baking powder, one and a half cups of flour, three tablespoons of vegetable oil.

Pour sugar, salt and eggs into a container and beat until fluffy. This takes about five minutes. Take a third of the water, add the sifted flour along with baking powder into a saucepan and beat the whole dough with a mixer. If you pour out all the water at once, it will be difficult to break up any lumps of flour in the batter. Pour it out now, do the same with the oil, stir. The dough turns out to be quite liquid, but that is why the pancakes will be so thin. Now we begin to fry in water, and for the first of them it is recommended to grease the frying pan with oil. When you've finished frying the last pancake, place them in the pan and cover with a lid. They will turn out even more tender and tasty.

Recipe No. 3: the simplest

Another recipe.

For six servings we will need: three eggs, two tablespoons of powdered sugar, two and a half glasses of warm water, two glasses of premium wheat flour, a tablespoon of vegetable oil and table salt.

So, let’s cook pancakes in water again. The photo and recipe will help you do everything right. Moreover, there is nothing complicated. This is one of the simplest and easiest ways. Add granulated sugar and a pinch of salt to warm water. Mix thoroughly until everything is completely dissolved. Beat the eggs with a mixer, add flour, pancake flour, or regular flour of the highest grade, beat everything again until the lumps dissolve. Add a spoonful of oil and mix well. The dough should not be thick, we need it to be somewhat liquid, if so, dilute it with water. Fry in a hot frying pan, which we grease with lard, until golden brown.

Recipe No. 4: with soda and vinegar

And again - on water, because they are no different from those prepared with kefir or milk.

Ingredients: two glasses of flour, an egg, plain water - two glasses, granulated sugar - two spoons, baking soda - half a teaspoon, vegetable oil - two spoons, and salt.

In a bowl, beat the egg and grind it with sugar and salt. Pour in a glass of water and mix thoroughly. Add soda slaked with vinegar. Add flour and mix well, you can do this with a mixer. The result is a thick dough, which we dilute with the remaining water, stirring constantly. Almost at the very end, add oil and mix again. Grease the frying pan with any fat, heat it up and bake the pancakes. In this recipe, it is advisable to grease it before each pancake. We serve it on the table, stuffed with filling or just like that, with jam, for example. Bon appetit!

Tips for housewives: how to properly fry pancakes in water with eggs

There are a lot of such tips, we have selected the main ones:

We continue to prepare for Maslenitsa! I cook most often, but before I didn’t even think that they could be cooked in water without milk. Imagine, it’s very convenient and budget-friendly, you don’t need to go to the store, prepare, you only need water.

There are also a lot of recipes for dough for pancakes on water; I will focus on the main proven recipes for delicious pancakes.

By the way, read also articles dedicated to pancakes:,.

The secrets of delicious, tender pancakes on the water

• The most important thing when preparing pancake dough with water is that the water should be at room temperature. With the exception of recipes where you need warm water, but in no case cold.
• You determine the amount of sugar yourself depending on what kind of pancakes you want to bake: sweet or not.
• The amount of flour indicated in recipes can sometimes differ from the amount you need specifically. Therefore, add flour little by little, constantly stirring the dough. And when the dough becomes like liquid kefir, then there is already enough flour. This is due to the fact that flour comes in different varieties and of different quality.
• We always add vegetable oil to the dough at the very end.
• We grease the pan with a brush (this will help reduce the amount of oil) only before the first pancake, since we are adding oil to the dough itself, the pancakes will not stick to the pan. Then we look at it as necessary: ​​if the pancakes start to come away from the pan poorly, then you can grease it again with oil.

Here are all the basic principles that you should pay attention to before you start cooking. If you stick to them, you won’t have lumpy pancakes!

The simplest recipe for water pancakes with eggs and flour

This is the classic and easiest recipe for making pancakes with water and eggs. The number of ingredients is minimal, the result is amazing: thin, tender, holey and very tasty!

We will need:

• water – 1l;
• eggs – 4 pcs.;
• flour – 250 g;
• soda – 0.5 teaspoon;
• sugar – 2-3 tablespoons;
• a pinch of salt;
• vanillin;

Preparation:

1. Take water at room temperature.
2. Break eggs into it.
3. We extinguish the soda with vinegar and add it to the water.

Do not overdo it with vinegar, otherwise the pancakes will sour

1. Add salt, sugar, vanillin. Beat everything thoroughly.

The amount of sugar depends on your taste preferences

1. Sift the flour and mix everything again until smooth.
2. Then add vegetable oil to the dough and leave it for 15 minutes.
3. Bake pancakes in a preheated frying pan on both sides until golden brown.

Thin pancakes with holes on water without eggs

With water and without eggs - excellent lean pancakes. A wonderful pancake recipe not only for Maslenitsa, but also for Lent!

We will need:

• water – 400 ml;
• flour – 8 tablespoons;
• sugar -2 tablespoons;
• a pinch of salt;
• soda – 0.5 teaspoon;
• apple cider vinegar – 1 tbsp;
• vegetable oil - 2 tablespoons.

Preparation:

1. Mix all ingredients except vegetable oil.

If you are making sweet pancakes, add more sugar to suit your taste.

1. At the end, add vegetable oil, stir the dough and start baking in a preheated frying pan.

How to cook pancakes using water from pancake flour

Most often, manufacturers of pancake flour write a recipe for making pancakes on the packaging itself, but there is usually no recipe for making pancakes there, so let’s look at it in more detail.

We will need:

• pancake flour – 1 cup;
• boiled water – 1.5-2 cups;
• sugar – 2 tablespoons;
• salt - a pinch;
  soda – 0.5 teaspoon;
• vegetable oil - 2 tablespoons.

Preparation:

1. Pour the flour into a bowl in which to knead the dough. Pour boiled water into it, stirring constantly so that the dough is uniform.
2. We extinguish the soda with vinegar and pour it into the dough, mix.
3. Add vegetable oil and stir again.
4. Bake on both sides until golden brown.

Pancakes on water with yeast

Many people think that pancakes made with yeast will definitely turn out thick, like pancakes, but no, they turn out thin and have a hole in them!

We will need:

• boiled water – 2 cups;
• flour – 2.5 cups;
• sugar – 2 tablespoons;
• salt – a whisper;
• dry yeast – 1 tbsp;
• vegetable oil – 2-3 tablespoons.

Preparation:

1. Take warm water, add yeast and sugar to it, mix and leave until the yeast swells (usually this takes 5-10 minutes).

Important! The water should be warm

1. Sift flour into water with yeast. Mix well so that there are no lumps.
2. Cover the bowl in which we knead the dough with a towel and remove to a warm place for 2 hours.
3. During these two hours, stir the dough a couple of times.
4. Bake, as always, in a preheated frying pan until golden brown.

If you like, you can grease each pancake with butter, I don’t do this for two reasons: 1 – I don’t like it, 2 – it increases the calorie content of the dish. That's why I usually have two plates of pancakes - for me and for the rest of the family.

Now you know how to cook delicious pancakes using water in a hole!

Bon appetit!!!

Recipes for delicious pancakes

To prepare delicious pancakes, you need very little skill, ingredients, imagination and good mood. Try making pancake batter with water!

30 min

100 kcal

4.8/5 (5)

Cooking pancakes in its simplicity and speed is second only to such a dish as scrambled eggs. But in terms of the methods of use, it only wins: you can bake pancakes, salty and sweet, with or without filling, you can even make cakes from them! But the dough only requires a few ingredients that every housewife has in her kitchen.

Making pancake batter easily

Standard pancake dough recipes rely on water and milk. Depending on the availability of ingredients, you can use it every time, surprising your household. But pancakes on water are still considered the simplest and fastest to prepare.

For pancake dough in water the following ingredients are needed:

In a large deep bowl, thoroughly mix water, eggs, sugar and salt. Flour, previously sifted through a sieve, is gradually added to the whipped consistency.

Secrets of a good housewife

1. Flour must be added gradually. This method helps to avoid lumps in the dough. Additionally, adding flour gradually will help the dough reach the desired consistency more easily. And the consistency of the dough should be somewhat similar to liquid sour cream - not too liquid, but slightly stretchy from the spoon.
2. At the end, a little vegetable oil is added to the dough. This is necessary to make pancakes didn't stick to the pan.
3. Pancakes must be baked in a well-heated frying pan with hot vegetable oil. Good housewives turn it on to warm up before the last stage of kneading the dough. Usually it takes no more than 3-4 minutes to bake one pancake. The pancake needs to be cooked on each side. until golden.

Here are some more tips for making good pancake batter:

• To make sure they don’t “stick” to the pan, before cooking you can sprinkle it with salt and wipe it well, and after that put it on the fire and pour in the oil.
• To prevent lumps in the pancake batter, you can: dissolve flour in salted water.
• And if the sifted flour settles a little before going into the dough, the pancakes from it will turn out beautiful and tasty.

The delights of pancake dough

Pancakes are a good treat option if guests suddenly come to your place and you need to quickly serve something hot and very tasty. Depending on the method of serving pancakes, they can perform different functions.

For example, if you wrap meat or stewed vegetable filling in pancakes, you will get a complete one. Pancakes with a sweet filling of cottage cheese, raisins or fruit can be a good dessert. And empty pancakes with drops of jam, honey and sour cream are perfect for light tea drinking.

The peculiarity of such pancakes The fact is that they are suitable even for vegetarians! After all, the dough contains only vegetable fats, and stewed or fresh fruits and vegetables can be used as filling.

Several ways to beautifully serve pancakes for guests

• Place the filling in the middle of the prepared round pancakes in an even line. Roll the pancakes so that the filling is inside. The resulting sausage can be cut into small canapés.
• Roll the finished pancakes into a tube, wrap them with a snail and pierce them through with a beautiful skewer so that the snail does not unfold.
• Place the filling in the middle of the finished pancakes, forming it into a rectangle shape. Wrap the pancakes in the form of envelopes and place them in a hot frying pan. Fry on both sides until golden brown.

Of course, you won’t be able to eat pancakes every day - their calorie content averages up to 233 kcal. But sometimes you really want to treat yourself to something delicious from homemade baked goods, and water pancakes are perfect for such a treat!