Dough for pancakes with meat on water. Selected recipes for the most delicious pancakes stuffed with meat

Pancakes on the water: what are their features

There are many pancake recipes.
All products can be divided into several groups. To bake fluffy pancakes, yeast or soda is added to the dough; thin pancakes acquire the desired consistency through a combination of liquid, flour and eggs. Most often, pancakes are baked with milk, but recipes using water are also very popular. Baking with water is lighter and lower in calories, and is suitable for people who are lactose intolerant. The ideal dough should be homogeneous and fairly liquid. The general rule when kneading is to mix 1 part flour with 2 parts water. Before whipping, the liquid is slightly heated to prevent lumps from forming. For whipping, use a submersible mixer or a whisk; in extreme cases, you can use a fork.

Water pancakes can be served with sauce or stuffed into neat little knots.

To prevent the dough from sticking to the pan, odorless vegetable oil is added to it. However, to make removal easier, it is also better to grease the frying pan. It is enough to treat it with half a potato with a few drops of vegetable oil; this must be done before baking. It is better to cook pancakes in a thick-walled cast-iron frying pan; if you don’t have one, modern options with a Teflon coating will do.

Ready-made pancakes can be stuffed by wrapping minced meat, chopped vegetables, canned fish mixed with rice, grated apples and other ingredients.

The right combination of ingredients for water pancake test

There are many recipes on how to bake delicious pancakes and knead the dough correctly. Classic Russian pancakes can be prepared with buckwheat or wheat flour; you can also add a rice mixture. Most often, thin treats are prepared; they are made from liquid dough with the addition of a large amount of sugar so that the product is golden brown.

To slightly reduce calorie content, you can use ingredients with a small amount of carbohydrates, for example, replace wheat flour with oatmeal, add soda instead of eggs. To obtain a medium-thick dough, flour is usually added about 2 times less in grams than the liquid base.

Depending on recipes and cooking characteristics, these proportions may vary. All ingredients must be taken out of the refrigerator in advance and warmed to room temperature, then it will be easier to knead the mass and fry the pancakes. Typically, according to classic recipes, 2-3 medium-sized eggs can be added to the dough.

Sugar is used even if you plan to stuff baked goods with unsweetened fillings. In this case, a little is required - about 1 tablespoon per dough with the addition of 500 ml of liquid. If you are making dessert, you can add more sweetener to taste. Up to 1 teaspoon of salt is usually added to this amount of liquid.

If you want to get thin or medium-thick pancakes, the mass after mixing the components should resemble liquid sour cream. The thickness can be changed by adding a little water or flour. If you need to get a thin treat with holes, you can add soda, highly carbonated water without any foreign taste, the dough should turn out liquid. For fluffy and thick pancakes, yeast and a large amount of flour are often introduced to make the dough thick, dense, and elastic.

According to most recipes, from 20 to 100 ml of refined deodorized vegetable oil or melted butter is poured into the preparation. This is required so that you do not grease the pan before baking each pancake, and the baked goods do not stick to the surface.

Thin pancakes on water: a proven recipe

Thin pancakes on water
Cooking such pancakes takes a minimum of time. Thin sheets of dough are baked instantly; they can be served with sour cream, butter or jam, or stuffed with savory or sweet fillings.

Ingredients:

3 eggs;
1 tbsp. l. Sahara;
0.5 tsp. salt;
3 tbsp. l. vegetable oil;
3 glasses of water;
2 cups of flour.

Break the eggs into a deep bowl, add salt, sugar and water. Beat the mixture with a mixer. When the mixture becomes homogeneous and bubbles appear on the surface, pour in odorless vegetable oil and gradually add sifted flour. Properly prepared dough is quite liquid, homogeneous, without lumps.

Heat a frying pan, grease it with vegetable oil using a pastry brush or half a potato. There should not be too much oil, otherwise the pancakes will turn out greasy and pale. Pour the dough into the pan with a ladle; it should quickly spread over the surface. Rock the pan in your hand and spread the dough over the surface. Bake the pancake for 1-2 minutes until the bottom side is browned and bubbles appear on the top.

Using 2 spatulas, flip the pancake. When it is ready, remove the baked goods to the pan and grease with oil. Stack pancakes and keep warm until serving.

Thick breakfast pancakes

Thick pancakes
Fluffy, spongy pancakes stacked on a plate - a classic dish for a hearty breakfast. They can be topped with syrup, honey or condensed milk; sour cream and other tasty additives are served separately.

Ingredients:

600 ml water;
3 eggs;
300 g flour;
0.5 tsp. salt;
0.5 tsp. soda;
0.5 tsp. lemon juice;
3 tbsp. l. Sahara;
1 tbsp. l. vegetable oil.

Beat the eggs until white with a mixer, pour in water, add sugar. Beat the mixture again until it becomes foamy and homogeneous. Sift the flour, mix it with sugar and soda. Pour the dry ingredients into the egg mixture and add lemon juice. Beat everything until completely homogeneous; there should be no lumps in the dough.

Bake pancakes in a well-heated frying pan; their size is slightly smaller than thin ones. When the pancake is well browned, quickly turn it over with a spatula. Grease the finished products with melted butter and stack them.

How to cook thin pancakes in water with eggs

When kneading the dough, you can do without soda. There will be fewer holes in the finished pancakes, but it will be easier to put liquid filling in them, such as jam or condensed milk, for example.

Then the recipe will look like this:

Wheat flour – 320 grams
Water – 350 ml
Chicken egg – 2 pieces
Sugar – 3 teaspoons
Salt - a pinch
Sunflower oil – 3 tablespoons

Preparation:

1. Beat the eggs with sugar and a pinch of salt until they are completely dissolved and bubbles appear.

2. Next, pour in the vegetable oil and add the sifted flour.

Stir until all the liquid is completely absorbed.

3. Now add water and mix thoroughly. Moreover, first pour about 200 ml, mix, and then add the remaining water a little at a time and look at the consistency.

The dough should turn out like liquid sour cream, then it will easily spread over the pan.

Custard pancakes in boiling water: a simple step-by-step recipe

Custard pancakes have a very tender and delicate taste. The dough takes a little longer to prepare, but you can fry the finished products in 10-15 minutes.

Ingredients:

3 eggs;
2 glasses of water;
2 cups of flour;
1 tbsp. l. Sahara;
0.5 tsp. salt;
0.5 tsp. baking powder;
butter for lubrication.

Grind the eggs with salt and sugar, pour in cold filtered water. Beat everything into a fluffy foamy mass. Sift flour, mix with baking powder. Pour the egg mixture into the container with flour and mix thoroughly. Pour a glass of boiling water in a thin stream, continuously stirring the dough. Hot water will make the dough smooth and homogeneous, the finished products will be fluffy and airy.

Heat a frying pan, pour a ladle of dough and quickly spread it over the surface. After frying the pancake, turn it over to the other side. Grease with butter directly in the pan, fold into quarters and place in the pan. This will keep the baked goods warm.

Openwork pancakes: an original dessert

Openwork pancakes
You can bake spectacular lace pancakes from water dough. They will decorate a Sunday breakfast or a festive Easter table.

Ingredients:

250 ml water;
2 eggs;
150 g wheat flour;
2 tbsp. l. vegetable oil;
2 tbsp. l. Sahara;
1 tsp. salt.

Break eggs into a deep bowl, add sugar, salt and vegetable oil. Beat everything with a submersible mixer. Sift the flour and add it to the egg mixture in portions. Pour the dough into a plastic bottle with a hole in the lid.

Heat a frying pan and lightly grease it with oil. Squeeze the dough out of the bottle, imitating a lace pattern. You can make traditional round pancakes or give them the shape of a flower, a heart, or a funny face. You need to draw with the dough quickly; thin lacy pancakes are baked in just a couple of minutes.

Carefully turn the product over with a spatula and fry the other side. Brush the prepared pancake with butter and serve immediately. Any sweet sauce would be a good accompaniment: jam, honey, custard or sour cream whipped with sugar. Pancakes can be decorated with fresh berries, canned fruit or a scoop of ice cream.

Openwork pancakes “Especially soft”

Openwork pancakes on water are prepared with the addition of a small amount of milk. As a result, you get very soft and delicate pancakes “a la lace”, which will not leave lovers of delicious food indifferent.

You will need the following ingredients:

2 chicken eggs;
0.5 l of water;
250 ml milk;
1.5 cups flour;

Sugar

Vanillin

Milk
1 tbsp. l. vegetable oil;
4 tbsp. l. Sahara;
1/3 tsp. vanillin.

Preparation:

Airy openwork pancakes require hot water, so put the liquid on the fire and bring it to a boil.
While the water is heating up, take out the chicken eggs and carefully separate the yolk from the white. Using a mixer, beat the resulting yolks until foam forms.
As soon as the water boils, pour boiling water and prepared yolks into the container, thoroughly mixing the resulting mixture.
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Next, beat the whites in a similar way, then pour them into our container along with sugar, vanillin and a glass of cold milk.
Mixing the mixture thoroughly, we begin to slowly add flour until the consistency of the resulting dough resembles liquid sour cream. For thorough mixing, you can use a mixer with the device set to low speed.
Next, add vegetable oil and mix the resulting mixture thoroughly. Before frying quick, fluffy pancakes, you need to grease the pan with vegetable oil using a special silicone brush.

Buckwheat pancakes on water

Buckwheat pancakes
Pancakes made from buckwheat flour have a special, very rich taste. They can be stuffed or served with sour cream and butter. The degree of sweetness is adjusted to taste. However, you should not pour too much sand, as thin pancakes may burn.

Ingredients:

500 ml water;
1 cup buckwheat flour;
2 eggs;
salt and sugar to taste;
vegetable oil for frying.

Beat the eggs until white with a mixer or whisk. When the mass becomes fluffy and numerous bubbles appear on the surface, leave it for a few minutes. In a separate container, mix warm water, sugar and salt. Add buckwheat flour in portions and stir thoroughly so that no lumps remain.

Pour the beaten eggs into the flour mixture and mix well. Buckwheat flour particles are larger than wheat flour, so that the dough becomes homogeneous, it is better to use a submersible mixer.

Heat a frying pan, grease it with odorless vegetable oil. Use a ladle to pour portions of dough and distribute it over the pan with gentle rocking motions. When the edges of the pancake are browned, turn the product over with a spatula and fry the other side. Place the finished pancakes in a stack on a plate, brushing with melted butter.

Pancakes with herbs and cheese

Pancakes with herbs and cheese
Ingredients:

500 ml water;
330 g wheat flour;
2 tbsp. l. starch;
2 tsp. baking powder;
4 eggs;
2 tsp. Sahara;
2 tsp. salt;
300 g hard cheese;
30 g green onions;
30 g fresh dill;
5 tbsp. l. vegetable oil.

Beat eggs with salt and sugar, pour in water, add sifted flour mixed with baking powder in portions. Mix everything thoroughly with a mixer.

Grate the cheese on a coarse grater, finely chop the onion and dill. Mix the ingredients and add them to the dough. Pour in vegetable oil and mix again.

Heat a frying pan and grease them with a small amount of oil. Pour a portion of the dough and shake the pan to distribute it over the entire surface. Wait for the bottom side to brown, then quickly flip the pancake with a spatula. Directly in the frying pan, grease the pancake with butter, fold in half and place on a heated plate. The standard portion is a pancake with seasoning, but the quantity can be increased.

Lenten pancakes with mineral water

This option for making pancakes is perfect for those who are fasting, who have dairy intolerance or an egg allergy. You may be thinking, “How can this be? It’s impossible to bake pancakes without eggs and milk!” It turns out that these ingredients can be easily replaced with mineral water. These pancakes taste great, look beautiful and edible, and save time and money.

Ingredients:

Mineral water with gases - 200 ml.
Wheat flour - 1.5 tbsp.
Vegetable oil - 5 tbsp. l.
Salt - 1/2 tsp.
Granulated sugar - 3 tsp.

Preparation:

Sift the wheat flour into a deep container, then add salt and granulated sugar. Add mineral water with gases to the mixed dry ingredients in small portions and mix thoroughly so that no lumps form in the dough. The dough can be mixed with a whisk or you can use a mixer.

Open the bottle of mineral water just before adding it to the dough.

Add vegetable oil to the resulting dough and mix again. This is the kind of dough we should get.

Heat the frying pan, grease it with vegetable oil, pour a small amount of dough and distribute it over the surface.

The dough must be stirred before each pancake baking, as the flour sags.

As soon as we see that the edges of the pancake have dried out or browned, you can safely turn it over with a wooden spatula.

Pancakes are an excellent option for dessert.

Pancakes with apple sauce

Pancakes with apples
Sweet pancakes with a delicate taste are served sprinkled with powdered sugar. Instead of apples, you can use ripe pears or thinly sliced peaches.

Ingredients:

3 eggs;
500 ml water;
1.5 cups flour;
1 tsp. baking powder;
1 tsp. salt;
2 tbsp. l. Sahara;
2 ripe sweet and sour apples;
50 g butter;
vegetable oil for frying;
powdered sugar for sprinkling.

Using a mixer, beat eggs with sugar and salt. When the mass becomes homogeneous and turns white, pour in water and add sifted flour mixed with baking powder in portions. Mix everything thoroughly, rubbing the lumps, pour in the melted butter. Wash, peel, core and cut the apples into thin slices.

Heat a frying pan and lightly grease it with odorless oil. Pour the dough, distribute it by shaking your hand. Place apple slices on the surface of the pancake. When the bottom is browned, carefully flip it over, being careful not to tear the pancake. It is more convenient to use 2 wide nylon spatulas. When the pancake is baked on the second side, remove it to a plate and brush with melted butter. Serve pancakes hot or warm.