Is it possible to make pancakes without oil? Apple pancakes (no butter, vegan). The recipe for properly preparing pancakes
20 BEST PANCAKE RECIPES FOR Shrove Tuesday!!!
Maslenitsa in 2015 occurs on February 16th. There's not much time left... and pancakes will become our regular food for the week.
AND HERE ARE THE MOST POPULAR RECIPES FOR PANCAKES!!!
1. Grandma’s thin pancakes with milk
Ingredients:
3 cups flour
4 glasses of milk
2 eggs
0.5 cups cream
5 tbsp. butter
50g sunflower oil
3 tbsp. Sahara
0.5 tbsp. salt
Preparation:
Flour must be sifted before use. Add eggs, sugar and salt.
Pour in 2 cups of milk and stir until smooth. IN finished test there should be no lumps.
Add cream to the dough.
Heat the butter in a water bath until liquid and add it to the dough. Butter should not be hot!
The dough should be as thick as sour cream so that it spreads beautifully over the bottom of the pan, but is not too liquid.
We bake thin pancakes on both sides in a frying pan greased with a few drops of sunflower oil.
2. Velvet pancakes
Ingredients:
3 eggs
3 tbsp. milk
1.5 tbsp. flour
3 tbsp. l rast. oils
3 tbsp. l sugar
salt
Recipe:
Beat the eggs into a stable foam, add one glass of milk, salt, sugar. Gradually add flour to the mixture, stir until the lumps disappear. Add the remaining milk, stir and add vegetable oil. Beat well and bake in a hot frying pan (I grease the frying pan with vegetable oil before baking the first pancake). Grease the finished pancakes butter!
3. Zebra pancakes
Ingredients:
1.5-2 cups flour,
0.5 liters of milk
3-4 eggs.
sugar 1 tbsp,
vegetable oil 1 tbsp.
a pinch of salt.
Preparation:
Mix the ingredients for pancake dough. Pour some dough (into a measuring cup), add cocoa powder and a little sugar. As soon as the white dough is poured into the frying pan, pour the dark dough on top through the “spout” in any pattern, turn the pancake over and fry. The filling can be anything you want.
4. Super thin pancakes
Pancakes baked according to this recipe turn out very, very thin, elastic and tasty.
Ingredients:
Milk - 500 ml
Flour - 4 heaped tablespoons (~ 150 g)
Starch - 4 tablespoons (~ 100 g)
Eggs - 4 pieces
Vegetable or melted butter - 2 tablespoons
Sugar - 1-2 tablespoons (or to taste)
Salt - 0.5 teaspoon
Preparation:
To make pancakes without small holes, you need to prepare the dough without using a mixer.
To prepare the dough, mix flour, starch, salt and sugar. Add eggs to the dry mixture and stir. Gradually pour in warm milk, stirring constantly.
Knead the dough thoroughly to remove any lumps. If you are unable to get rid of them completely, strain the mixture through a sieve. Add vegetable or melted butter. Stir everything well again. The result should be a fairly runny dough. Let it sit for 30 minutes. This will allow the gluten in the flour to swell and your pancakes will be more elastic and will not tear when baking.
Grease the pan with oil only for baking the first pancake. All the rest are in a dry frying pan.
Adviсe:
- this dough contains starch, which does not dissolve in either milk or water. This leads to the fact that the dough constantly tends to separate and must be stirred. It is advisable to do this before each next batch of dough into the ladle.
- the dough for such pancakes is quite liquid. It resembles water more than dough. Don't try to thicken it by adding flour or starch. In this recipe you do not need to monitor the consistency of the dough, you just need to take as much as is written in the recipe.
- when frying pancakes, it is very important to choose the right temperature. Pancakes should fry quickly enough. If the pancake is frying for too long, increase the heat on the stove.
- if you do not have enough experience in frying pancakes, start with a frying pan with a smaller diameter because... The larger the diameter of the pan, the more obvious possible problems become.
- the recipe is super thin pancakes Designed for preparing thin pancakes. If you pour too much batter into the pan, you will most likely have difficulty turning the pancake without tearing it, and it will take too long to bake. You need to pour in enough batter to cover the bottom of the pan with a thin layer.
- dough with added starch is less “dense” and breaks more easily during baking than regular pancake dough, so it is important that the pancake is sufficiently baked on one side and only then turn it over to the other side.
- since pancakes made from dough with starch have a lighter structure and tear more easily during baking, they need to be turned over with more care than pancakes made from regular dough.
5. Pancake cake "Makovka" with custard
Ingredients:
Dough:
egg 2 pcs
sugar 50 gr
salt 1/4 tsp
milk 700 ml
flour 300 gr
vegetable oil 50 ml
Cream:
milk 400 ml
sugar 4 tbsp
flour 2 tbsp
butter 1 tbsp
egg yolk 3 pcs
poppy seed 2 tbsp
Preparation:
1. Prepare the pancake dough: mix eggs, sugar, salt.
2. Add milk and mix with a whisk. Add the sifted flour and mix well so that there are no lumps.
3. Add vegetable oil and mix well.
4. Bake pancakes and cool.
5. Prepare the cream: mix milk, sugar, flour and yolks. Add butter and put on fire.
6. Bring the cream to a boil, stirring constantly. As soon as the cream thickens, remove it from the heat and add poppy seeds.
7. Mix everything well. Cool the cream. Assemble the cake from pancakes, spread cream on each pancake, 1-2 tablespoons of cream per pancake.
8. Place the cake in the refrigerator for a couple of hours. Enjoy your tea!
6. Pancake chocolate cake for breakfast
Ingredients:
Pancakes:
- Egg - 4 pcs
- Milk - 1.5 cups
- Water - 1 cup
- Flour - 2 cups
- Cocoa powder - 1/2 cup
- Butter - 6 tablespoons
- Sugar - 2 tablespoons
- Vanillin - 2 teaspoons
Filling:
Whipped cream/ Nutella/ chocolate mousse or anything you wish
Preparation:
Combine all pancake ingredients in a blender and blend for about 10 seconds. Place the dough in the refrigerator for an hour. Fry thin pancakes in butter in a preheated frying pan.
Place on a plate and coat the pancake layers, alternating chocolate spread in whipped cream. Sprinkle cocoa on top and make hearts using powdered sugar.
7. Custard pancakes with milk
Preparation:
Dough:
1. Half a liter of milk
2. Beat 2 eggs with a whisk
3. Add 1 tsp. enough baking powder and flour to make a dough like pancakes
4. Then pour 1 cup of boiling water and stir.
5. Add 7 tbsp. vegetable oil.
The dough is ready!
6. Fry as usual, in a hot frying pan, on both sides!
8. Creamy curd pancake cake with cherry jam
Ingredients:For pancakes:
- 375 ml milk
- 200 g wheat flour
- 1 egg
- 40 g sugar
- 25 ml vegetable oilFor filling:
- 300 g. cottage cheese
- 300 ml cream 35%
- 35 g of powdered sugar
- 200 g cherry jam
- 100 ml water
- 1 tsp. starch
- 30 g sugar
- ¼ tsp. cinnamon
- 30 g almondsPreparation:
1. Prepare pancakes (you should get 9-10 pieces, you will need 9).
2. Trim the edges of a plate with a diameter smaller than the pancakes by 1-2 cm. Whip the cream with powder into a cream and mix with cottage cheese.
3. Assemble the cake: grease 3 pancakes with cream, 1 with jam, then again grease 3 with cream, 1 with jam and the rest with cream. Also grease the sides with cream. Place in the refrigerator for 2 hours.
4. Pour boiling water over almonds and leave for 5 minutes. Peel the skin and lightly grind in a blender.
5. Boil jelly from water, starch and sugar, adding cinnamon at the end and cool.
6. Pour jelly over the cake and sprinkle with nuts. Place in the refrigerator again for an hour.
9. The most tender pancakes on kefir with boiling water
Ingredients:Flour 1 tbsp.
kefir 1 tbsp.
boiling water 1 tbsp.
egg 2 pcs.
sugar 1.5-2 tbsp.
soda 0.5 tsp
vegetable oil 2 tbsp.
salt 0.5 tspPreparation:
Beat eggs with salt
Add boiling water without stopping whisking
Pour in kefir
Mix the sifted flour with soda. Add to our liquid, add sugar and vegetable oil. Mix everything well so that there are no lumps.
Leave the dough for 10 minutes.
Bake in a greased frying pan until golden brown.
The pancakes are very tender that at first I had trouble turning them over. But then I adapted and everything worked out.
10. Chocolate pancake cake with whipped cream
Ingredients:175 gr flour
- 1 tsp baking powder
- 4 tbsp cocoa
- 100 g sugar
- 1/4 tbsp salt
- 4 tbsp vegetable oil
- 2 tsp vanilla extract
- 350 ml milk
- 230 ml heavy cream
- 30 g powdered sugar
- 90 g melted chocolate
- fruitsPreparation:
Mix 175 g flour, 1 tsp baking powder, 4 tbsp cocoa, 100 g sugar and 1/4 tsp salt. 4 tbsp vegetable oil, 2 tsp. vanilla extract, 350 ml milk. Mix well.
Heat a frying pan with vegetable oil over medium heat. When the pan is hot, pour the dough into the pan using a ladle. Fry one side.
Using a spatula, carefully turn the pancakes over and fry on the other side until cooked through. Repeat until all the dough has been used.
Let the pancakes cool completely.
Whip cream with 4 tbsp. powdered sugar.
Brush the pancakes with whipped cream, placing each pancake on top of each other.
Decorate with fruit on top.
Fill with melted chocolate.11. Pancake pie with curd filling
To make pancake pie you will need:Ready-made thin pancakes - 10-12 pcs.;
cottage cheese - 500 g;
sugar - 1-2 tbsp. l.;
egg - 1 pc.;
vanilla sugar - 1 sachet;
dried apricots or raisins;
for filling:
eggs - 2 pcs.;
sugar - 2-3 tbsp. l.;
sour cream - 3 tbsp. l.Bake thin pancakes according to your favorite recipe.
Prepare the filling. To do this, grind the cottage cheese with egg, sugar, vanilla sugar, add chopped dried apricots, mix.
Place the filling on the pancake and roll it up.
Grease the baking dish with oil. Place filled pancakes in a spiral shape.Prepare the filling for the pancake pie. To do this, lightly beat the eggs with sugar, add sour cream, stir until smooth.
All pancake pie Cover evenly with filling, place the pan with the pie in an oven preheated to 190 degrees for 30-35 minutes.
12. Thin banana pancakes without oil
Ingredients:A glass of milk
175 g sifted flour
tsp baking powder
ripe banana
2 tbsp. l. Sahara
a pinch of salt
pinch of cinnamon
rast. oil for frying (not much)Cooking method:
1. Cut the banana and mix in a blender with milk. Grind into a homogeneous liquid mass.
2. Mix flour, baking powder, sugar, salt, cinnamon in one bowl and stir.
3. Pour the liquid mixture into the dry mixture and beat with a whisk.
4. Heat the frying pan well and pour a drop of oil before frying the first pancakes.
5. Pour the dough according to the Art. l. and give it the shape of a flat circle.
6. Bake pancakes on one side until bubbles appear (over medium heat)
7. Then turn it over.
13. Custard pancakes with kefir
Ingredients:2 tbsp. kefir (it’s better to take non-fat one)
2 tbsp. flour
2 eggs
1/2 tsp. soda
2-3 tbsp. l. vegetable oil
salt, sugar to tastePreparation:
Mix kefir, eggs, flour, salt, sugar and beat lightly with a whisk.
Throw 1/2 tsp into a glass of boiling water. soda, stir quickly and pour into the dough, mix,
let stand for 5 minutes. Add 2-3 tbsp. l. vegetable oil, mix and fry pancakes))
The pancakes are also thin and very holey) Thanks to Marfusha for the recipe)
Be sure to bake in a VERY hot frying pan and then there will be much more holes
14. Banana pancake cake with yogurt and walnut frosting
Pancakes:
Butter - 4 tablespoons
Large ripe banana - 1 piece (about 170 g, or ½ cup of puree)
Milk - 235 ml
Flour - 95 g
Egg - 4 pcs
Brown sugar - 2 tablespoons
Vanillin - ½ teaspoon
Salt - ¼ teaspoon
Cinnamon - ½ teaspoon
Nutmeg - ¼ teaspoon
A pinch of ground clovesFilling:
Cream cheese- 225 g
Regular yogurt (Greek) - 345 g
Sugar - 65 g
Vanillin - ½ teaspoon
Glaze:
Heavy whipping cream - 120 ml
Brown sugar - 50 g
Butter - 15 g
Chopped walnuts- 50 g
Vanillin - ½ teaspoon
Salt - to tastePreparation:
In a blender, beat the banana until pureed, add the butter, and then the rest of the ingredients for the pancakes and beat until smooth. Pour the dough into a bowl (quite liquid in consistency), close cling film and refrigerate for at least an hour. Beat the chilled dough thoroughly and fry the pancakes on both sides until golden brown in a hot frying pan.
Filling: Beat the cream cheese until fluffy, gradually add yogurt, sugar and vanillin. Beat until smooth and fluffy.
Apply the filling between each pancake and spread the rest of the cream on top of the cake.
To make the frosting, use a hand mixer to beat the cream, brown sugar and butter on medium speed in a saucepan. Bring the mixture to a boil, reduce heat and simmer for about 10 minutes, stirring occasionally. Add vanilla, salt and chopped nuts. Immediately pour the frosting over the top of the cake.15. Manno-oat pancakes
Tender pancakes without flour, simply delicious! They turn out plump and melt in your mouth!Ingredients:
1 tbsp. oatmeal
1 tbsp. semolina
500 ml. kefir
3 eggs
2 tbsp. l. Sahara
1/2 tsp. soda
1/2 tsp. salt
3 tbsp. l. vegetable oilPreparation:
Mix in a bowl semolina And cereals. Pour kefir over them, mix and leave for 2 hours. Beat the eggs and add to the bowl. Add salt, sugar and soda. Add oil and mix. And fry pancakes.
16. Openwork pancakes
Ingredients:Milk (2.5% fat) - 3 and 1/4 cups
Dry yeast - 10g.
Chicken eggs - 2 pcs.
Flour premium— 500g.
Sugar - 2 tbsp.
Salt - 1 tsp.
Vegetable oil - 2 tbsp.1. Pour dry yeast into a bowl and dilute it with a quarter glass of well-heated milk, add a pinch of salt and a teaspoon of sugar. Place the yeast in a warm place so that it “rises” and begins to bubble.
2. Sift the flour through a sieve, add salt, sugar, eggs, carefully pour in the milk heated on the stove, stirring continuously and add the “appropriate” yeast. Now mix the dough until a homogeneous mass is formed. Make sure there are no lumps in the dough. Then add vegetable oil to it (melted butter will also work) and mix thoroughly again.
3. Now the dough needs to be covered with a lid and placed in a warm place so that it “fits” - that is, increases in size. The dough should rise 3-4 times. Each time after increasing, the dough must be mixed. Make sure that the dough does not “run away”; if the bowl is not enough, pour it into a large container. In general, the dough should “rise” for 2-2.5 hours.
4. After the dough is ready, start baking pancakes. Pour some vegetable oil into the frying pan and pour out some of the dough. If the dough is made correctly, it should pour into the pan like foam. When the pancake is baked, lift it with a spatula and carefully turn it over to the other side.17. Pancakes from a bottle
Let's streamline the preparation of pancakes. No utensils needed, let's take them plastic bottle from a mineral water bottle and a standard set for making pancakes: 2 eggs, 10 heaped tablespoons of flour, 3 tablespoons of sugar, 1/2 teaspoon salt, 3 tablespoons of vegetable oil and 600 grams of milk.
We insert a funnel into the bottle and add flour, sugar, salt, pour in eggs, vegetable oil and milk, and screw on the lid.
And now let's talk it all out. It is very convenient to do this in a bottle.
Take a frying pan and add vegetable oil.
Pour the batter out of the bottle, pour it into the pan and bake pancakes!
And you don’t have to fry all the dough at once; put a bottle of dough in the refrigerator, and in the morning you can prepare pancakes for breakfast. In this case, you will need to add warm milk or water to the dough.18. Pancakes with milk
Ingredients:1 tbsp. Sahara
a pinch of salt
1 tbsp. milk
1 tbsp. flour
1 tbsp. l. vegetable oilPreparation:
Beat the eggs well with sugar and salt, pour in the milk and add the flour, and add vegetable oil at the very end of mixing.
If the dough seems thick to you, add a little milk or water.
Bake in a very hot frying pan.
19. PancakesIngredients:500 ml kefir
1 - 2 eggs (I have one)
4 tbsp vegetable oil
2 cups (400 ml) flour
0.5 tsp soda
1 tsp with a heap of baking powder
2-3 tbsp sugar
a pinch of saltPreparation:
Mix all dry ingredients. Stir the egg in kefir, add oil. Add the dry mixture to the kefir and mix gently (you don’t need to knead too much so that the pancakes don’t turn out rubbery, the flour will still separate). Heat a small frying pan, grease it with oil for the first time, then do not grease it. We spread the dough about 0.5 cm thick, leveling it with a spoon. Fry over medium heat under the lid. When the dough has set a little, turn it over and fry without a lid.
20. Pancake tiramisu cakeIngredients:For pancakes:
Butter - 6 tbsp. l. , milk - 720 ml, egg - 6 pcs., flour - 1.5 cups, sugar - 6 tbsp. l., a pinch of salt, coffee liqueur / Baileys / brandy - 45 ml.
For cream:
Large egg - 3 pcs. (whites/yolks separately), sugar - 150 g, mascarpone cheese - 240 g, heavy cream - 125 ml, coffee liqueur / Baileys / brandy - 75 ml, dark chocolate - 85 g, a pinch of salt.
Preparation:
1. Melt the butter. Heat the milk in a separate saucepan, remove from heat and cool for about 10 minutes. 2. Combine flour, eggs, sugar, salt and liqueur in a blender and beat until smooth. Pour in the milk and butter and beat the dough again. Place the dough in the refrigerator for 6 hours, or preferably overnight. Fry thin pancakes in a frying pan on both sides and place on a separate plate.
3. Prepare the cream by whipping the yolks with ½ cup sugar and placing on water bath. Stirring, bring the yolks to a pale yellow state. Cool. Wash the bowl and dry. In it, beat the whites with a pinch of salt until airy peaks form. Add the remaining ¼ cup sugar and beat again.
4. In a separate bowl, beat the cream thoroughly. Add mascarpone and liqueur to the yolks, then cream and whites (beat after adding each ingredient separately). Stir, cover the cream and refrigerate for 1-2 hours.
5. Apply cream between each layer of pancakes. Place the cake in the refrigerator for an hour. After an hour, apply the remaining cream on top of the cake, grate chocolate on top and place the finished cake in the refrigerator for 2 hours.
For the dough, beat eggs with salt and sugar, pour in milk and add sifted flour. I liked the flour:liquid ratio as I gave in the recipe (eggs not included). Therefore, I fixed it for myself in this recipe, and in total it took 6 tablespoons of flour.
Knead the dough and grind well so that there are no lumps. Add water and beat everything thoroughly again. I usually beat with a blender, but this time I decided to do everything by hand.
The insidious lumps were disguised as “perfect pancake batter,” but I brought them out into the open by straining the dough through a colander.
Pour vegetable oil into the dough and mix. Now let's prepare the frying pan.
So that the “first pancake” is not lumpy, I pour a couple of tablespoons of salt into a heated frying pan, heat it, throw away the salt, and wipe it clean with a paper napkin. OMG, it's hot! Salt collects soot, invisible to the eye, and degreases it. We get a smooth, clean surface; nothing will prevent the dough from “falling behind” the pan. You need to fry on both sides until golden brown.
For the first pancake, I pour a little oil into a frying pan and fry it in a very hot frying pan over low heat. This way the edges don't burn. Then you don’t need to add oil, the pancakes will fry on their own. For one pancake we take 50 ml of dough. In general, you need to focus on the size of the pan. I have a small pancake pan.
The pancakes turned out thin, rosy, porous, and did not tear when wrapped.
From the specified amount of products, 16 pancakes were obtained.
There is also just enough filling for all the pancakes.
While the pancakes are slowly frying, prepare the filling (do not let up on the pancakes, just look).
Finely chop the onion and fry.
Add minced meat and mix with onion, fry over medium heat until cooked. I stewed under the lid in own juice. Then add finely chopped herbs, 2 tablespoons of sour cream, salt, pepper, spices to taste. Mix and it's ready meat filling!
For each pancake we take 1 tbsp. fillings, wrap in an envelope.
Serve with sour cream, herbs, and vegetable salad.
Bon appetit!
Have fun cooking, I really liked the dough recipe. Without a doubt you will have wonderful empanadas!
How to prepare a pancake recipe without butter - a complete description of the preparation so that the dish turns out very tasty and original.
You can fry pancakes without oil. You can do it without milk – there are such recipes. But is it worth it? By the way, “fry pancakes without oil” - does this mean not to grease the pan or not to smear the pancakes together? Again, it is possible. And this way and that.
And about the usefulness. Pancakes are probably not the healthiest food in principle. But how delicious! You can get the maximum “benefit” from them by preparing them the way you like (with butter and sour cream) and eating a reasonable amount. Without scolding yourself “for calories” and without thinking about harmfulness.
Recipe for pancakes with milk without eggs recipe
Pancakes without eggs - general cooking principles
Pancakes without eggs can be baked on Maslenitsa or any other day. Many people think that the dough will not work without eggs, but this is far from true. If you know some secrets and tricks, you can easily cook delicious pancakes no eggs. The dough for such pancakes may turn out to be liquid - then you will get thin and delicate pancakes.
If you make the dough thicker, the pancakes will be denser and more elastic - you can wrap any filling in them. Pancakes without eggs can be baked using a mixture of water and milk. Flour (preferably premium), sugar and salt are also used. Sometimes slaked soda or potato starch is added to the dough. You can cook pancakes without eggs using kefir, yogurt, and regular boiled water.
The baking technique itself is no different from making pancakes with eggs and other ingredients. The finished dough is poured in a thin layer onto a heated and oiled frying pan and allowed to bake on each side for 40-60 seconds. The binding properties of one egg can be replaced with two tablespoons of starch, a mixture of 30 ml of milk, 7 ml of lemon juice and half a spoon of soda or a mixture of 15 ml of milk, a spoon of starch and 30 ml of water.
Ready-made pancakes without eggs are served with with different fillings, sour cream, honey, jam, syrup, etc.
Pancakes without eggs - preparing food and utensils
What you will need from the kitchen arsenal: a bowl for dough or a small saucepan, a sieve, a frying pan for baking pancakes (special or non-stick), a ladle, a whisk, a mixer or blender and a glass for measuring liquids and bulk products.
How to prepare food: measure the required amount of sugar, salt, milk (water, kefir, etc.), quench the soda with vinegar or lemon juice, melt the butter. The flour must be sifted.
Pancake recipes without eggs:
Recipe 1: Eggless Pancakes
Pancakes without eggs turn out thin, bright and light. If you put less sugar, you can wrap the pancakes with meat or salty filling.
- 2.5 cups flour;
- A liter of milk;
- Sugar - 2-3 tbsp. l.;
- Half a teaspoon each of salt and soda;
- 30 ml vegetable oil;
- Butter - a third of a pack.
Sift the flour, mix with sugar, salt and soda. Pour in half a liter of milk. Mix everything thoroughly so that there are no lumps. The dough should have the consistency of thick sour cream. Pour in vegetable oil and stir again. Bring the remaining 500 ml of milk to a boil and pour into the dough in a thin stream, stirring continuously. Add melted butter to the dough. All ingredients can be mixed with a mixer. Bake pancakes over medium heat for about a minute on each side. It is better to use a cast iron frying pan with a thick bottom. Hot pancakes without eggs can be served with honey, jam or sour cream. Such pancakes can be filled without sweet filling: cheese with herbs, cabbage, rice with egg, etc.
Recipe 2: Eggless pancakes with milk and water
Preparing such pancakes without eggs is quite simple, the main thing is that the dough has the desired consistency. The recipe uses water, milk, premium flour and sugar with salt.
- 250 ml each of water and milk;
- 20 tablespoons (without a slide) of premium flour;
- 90 ml vegetable oil (unflavored);
- 4 tbsp. l. Sahara;
- 1 tsp. salt;
- A quarter teaspoon each of vinegar and soda.
Sift the flour, mix with salt and sugar. Add milk and water, stir the dough until smooth. Add vegetable oil. Beat the mixture with a mixer or blender. The dough should be quite liquid. Leave the pancake dough without eggs to infuse for half an hour. This time is necessary for the flour to release the gluten and the pancakes to bake properly. Just before cooking, you need to quench the baking soda with vinegar and add it to the dough. Pancakes should be baked in a non-stick frying pan. The heated frying pan needs to be coated with vegetable oil. Each side is fried for 30-60 seconds.
Recipe 3: Eggless Pancakes with Whipped Cream
These pancakes without eggs are very tender and light. Having tried the ready-made treat, it is difficult to understand that there are no eggs in it. Whipped cream gives the dough a special taste.
- Milk - 3 glasses;
- Half a glass of whipped cream;
- Flour - 2 cups;
- Butter - 30 g;
- Half a teaspoon of sugar;
- A little salt.
Grind the butter with sugar and salt. Pour in half the milk. Add flour and beat the mixture with a mixer. Pour in the second half of the milk and add whipped cream. Mix everything thoroughly until smooth. Depending on the quality of the flour, the dough may turn out a little thick or, conversely, liquid. In this case, you can pour in more milk or add a little flour. We bake pancakes on hot frying pan. Ready-made pancakes can be served with honey, jam, sour cream, condensed milk or cream cheese.
Recipe 4: Eggless Pancakes with Bananas
A very tasty, unusual treat for children and adults. Banana pancakes without eggs are moderately sweet and very aromatic.
- Flour - 4 cups;
- Sugar - 4 tbsp. l.;
- Soda - 1 tsp;
- Citric acid - 0.5 tsp;
- Sour cream - 500 g;
- Water or whey - 3.5 cups;
- Butter - 200 g;
- 4 bananas.
Recipe 5: Eggless pancakes with apples
Another unusual option fruit pancakes without eggs. The recipe uses flour, sugar, cream, apples and butter. Lemon zest adds a light fresh taste and fragrant aroma.
- Flour - one and a half glasses;
- Cream - 1 glass;
- Butter - 200 g;
- Sugar - 1 glass;
- Apples - half a kilo;
- Zest of two lemons.
Grind sugar with butter. Remove the zest from two lemons and mix with butter and cream. Add flour and knead the pancake dough without eggs. We bake 4 pancakes of the same thickness and size from the resulting dough. Wash the apples, peel and finely chop. Sprinkle the chopped apples with sugar, mix with butter and simmer a little in a frying pan. Fill the pancakes with apples, roll them into tubes and bake in the oven until golden brown.
In order for the dough to acquire good adhesive properties, it is recommended to leave it for 30-60 minutes.
Suitable filling options for eggless pancakes:
- honey with nuts, fresh berries or pieces of fruit;
- banana grated with cottage cheese (you can add a little honey, cinnamon, vanillin, etc. to the mixture);
- chopped apples sauteed in butter with the addition of cinnamon or nutmeg;
- shredded braised cabbage with mushrooms;
- a mixture of cream cheese and finely chopped herbs.
Is it possible to fry without oil?
Modern frying pans allow you to cook food without the use of cooking fats at all. Cookware with non-stick Teflon or ceramic coating does not allow food to burn, heats up and cools down quickly, is easy to clean and, with proper use, lasts for many years.
You should not choose the cheapest non-stick frying pans. As a rule, they become unusable very quickly.
The easiest pancake recipe without butter
To prepare 6 pancakes you will need:
– 1 egg;
– 150 grams of milk (you can use sour milk);
– 0.5 teaspoon of sugar;
– 0.5 teaspoon of salt;
– 100 grams of boiling water;
– 2-3 tablespoons of sunflower oil (for kneading the dough);
– flour (according to consistency).
Beat the egg in a deep bowl. Add sugar and salt, mix well. Then add milk and boiling water to the mixture one by one, stir with a whisk until smooth. If you wish, you can not mix water and milk, but immediately take 250 grams of milk. However, boiling water makes the dough choux. That's why the pancakes end up lacy.
After adding liquids to the dough, you need to add flour. It is difficult to immediately indicate exactly how much you will need: the exact amount of flour needed depends on the size of the egg that served as the basis for the dough. To begin, add 3 heaped tablespoons and mix thoroughly. Watch how the resulting dough flows from the spoon. If the consistency is similar to very thin sour cream, then more flour is not needed. If it turns out watery, add more.
Next, you need to pour 2-3 tablespoons of sunflower oil into the dough and stir everything for 3 minutes. In principle, you don’t have to add oil to the dough at all; it will still fry well in a Teflon frying pan. However, you will no longer get pancakes, but flat cakes.
Remember that pancake dough cannot be stored. Start frying immediately after preparing it.
Place a clean, dry frying pan on the fire. Frying temperature may vary depending on the pan. So, a frying pan with a thick bottom heats up well and allows you to fry pancakes over above average heat. Moreover, they cook very quickly. In contrast, cheaper thin pans heat up slowly, so on high heat the pancake will burn on the outside and not cook through on the inside. This is why thin pans allow you to cook pancakes slowly and over low heat.
There is no need to pour oil into the pan. When it's hot enough, scoop out a little less than 1 scoop of batter and slowly pour it into the bottom of the pan, tilting the pan at different angles. The right pancake completely covers the bottom of the pan. After 30-60 seconds, when the edges of the pancake are browned, carefully turn it over to the other side. As a rule, the pancake cooks faster on the other side. When frying pancakes, it is very important to use plastic or wooden spatulas, as metal can scratch the non-stick coating of the pan.
Blinis have long been a traditional Russian dish that symbolizes the sun, Maslenitsa and the family gathering around the table. Properly fried pancakes turn out holey, beautiful, tasty and with a golden brown crust. They can be either fluffy or thin and crispy.
To properly fry pancakes, you need to know several important rules for cooking them. The required ingredients for making pancakes are flour, salt, water, eggs and a little butter. Pancake dough must have a liquid consistency that resembles good thick kefir. Wheat flour is most ideal for preparing pancake dough, but it can be replaced with regular, buckwheat, rye or oatmeal.
If the pancake dough is mixed with yeast, you don’t have to add eggs to it - or limit yourself to one egg.
In order for the pancakes to cook as they should, it is advisable to use a cast-iron frying pan with a handle when cooking them. In this case, this frying pan should be used exclusively for frying pancakes. If this is not possible, the frying pan must be well heated over the fire before cooking pancakes. You need to lubricate it with oil using a special cooking brush, which will remove excess oil and make the pancakes less greasy.
The recipe for properly preparing pancakes
Take 1 liter of water (with or without milk), 3-4 eggs, 2 cups of sifted flour, 1 teaspoon of salt, 1-3 tablespoons of sugar, 2-3 tablespoons of butter, a little soda or baking powder. Beat eggs, butter, sugar, salt and baking powder with a mixer, then add flour and water to them, beat the mixture again with a mixer until smooth. Let the dough rest for 40 minutes until the flour swells.
If the dough is too liquid, you need to add flour to it, if it is too thick, pour in a small amount of water.
Knead the finished dough and wait until it increases in volume several times. When small craters begin to appear on its surface, heat the frying pan over high heat and grease it with oil. Then wrap the handle of the frying pan with an oven mitt or a towel to avoid burning your fingers, tilt it slightly and pour half a ladle of pancake batter onto the edge of the bottom. Tilt the pan in the opposite direction again and spread the dough evenly over its surface.
When the pancake is browned, turn it over with a spatula and cook until done. Place the finished pancake on a plate and grease the pan with oil before the next pancake. In this way, overcook all the dough. Properly prepared pancakes can be served with sour cream, butter, honey, condensed milk, jam or caviar.
How to bake pancakes? Homemade pancake recipes
Pancakes – a traditional dish many peoples. In one form or another, the Russians, Ukrainians, British, French, Italians have them, and together with the conquerors, these round cakes came to America, turning into crisps there. The preparation of this dish is approximately the same everywhere - only different people use different flour and filling.
Pancakes can be sweet and savory, and there are also options when the sweet dough is complemented by a salty filling and vice versa. Pancakes even have their own holiday, which lasts a whole week - Maslenitsa! But, of course, they are eaten not only on holidays. You can bake pancakes regularly – they don’t get boring at all.
This is one of the most simple dishes, and it is prepared from those products that are always available on the farm: milk, flour, eggs, butter and sugar. And even if something is missing, it doesn’t matter! There are so many recipes that you can always use the set of ingredients that the housewife has at her disposal.
Classic grandma's pancake recipe
This is the simplest and, at the same time, the most beloved version of pancakes by many. Universal recipe for sweet and savory filling. These pancakes are good just with butter.
Separate the whites from the yolks. Beat the whites in a separate bowl; Place the yolks in a bowl, add sugar and salt, mix quickly. Pour milk, 1 glass of boiled water into the resulting mass, add butter. Mix thoroughly. Add sifted flour into the mixture in small portions. Mix thoroughly.
Add the whites to the resulting mass and mix thoroughly again until smooth. Heat the frying pan. Use a ladle to scoop out the dough, pour it into the pan and distribute evenly. Fry on both sides until done. Serve the pancakes hot, stacking them on a plate and placing a knob of butter on top.
Recipe for creamy pancakes with maple syrup
Canadian style. If desired, the syrup can be replaced with honey, condensed milk or your favorite jam.
Separate the whites from the yolks. In a bowl, beat the whites with salt until foamy. Place the yolks in a separate bowl, add sugar, vanillin and cinnamon. Add soda, stir. Add cream and flour to the yolk mixture in small portions. Mix well with a whisk. Gently fold the whipped whites into the resulting mixture.
Stir and heat the pan. Please note: there is no need to add fat for frying, there is already enough of it in the dough. Use a ladle to scoop out the dough and pour it into the pan without spreading it over its surface. You should get pancakes with a diameter of 10–12 cm. Fry until done. Serve with a drizzle of maple syrup.
Recipe for savory pancakes with hard cheese
It is best to cook them one at a time (when heated, pancakes with cheese lose their taste) and serve hot.
Pancakes with hard cheese
Prepare the dough. Pour half a glass of boiled water into the bowl, add a few tablespoons of flour, an egg yolk, previously separated from the white, sugar, salt and vanillin. Mix until you obtain a homogeneous mass, similar in consistency to kefir. Add flour if necessary.
In a separate bowl, beat the whites with salt until foamy. Add to ready dough just before baking pancakes. Heat the frying pan, grease with butter. Use a ladle to scoop out the dough and pour it into the pan. Fry until done, but not browned.
Grate hard cheese onto coarse grater. Place the cheese in the middle of the pancake and fold into a triangle. Place in a frying pan and fry on both sides until golden and crispy. Serve with sauce or sour cream.
Pancake recipe without eggs
Such pancakes - great option for vegetarians or those allergic to egg whites.
Sift the flour. Add salt and sugar to it, stir. Heat the milk (it should be warm, but not hot). Pour into the flour. Mix thoroughly until smooth and without lumps. Quench the soda with vinegar. Add to flour and milk mixture. Pour in the vegetable oil, reserving a little to grease the pan.
Mix thoroughly. Grease the pan with the remaining oil. Use a ladle to scoop up the dough, pour it into the pan, and spread it over its entire surface. Fry the pancakes on both sides until cooked. Serve hot. You can serve the pancakes with any filling you wish: they will be good with both sweet and savory ones.
Recipe for openwork pancakes
Their special advantage is their “holey” texture. The pancakes look lacy, and together with the filling they will become a real decoration for both everyday and holiday tables.
Break the eggs into a deep bowl. Add salt and sugar. Whisk until mixture has a lot of bubbles. It is thanks to them that the pancakes will be delicate. Add half the milk and mix the mixture thoroughly again.
Sift the flour. In small portions, stirring continuously, pour it into the mixture of milk and eggs. Pour in the remaining half of the milk, then the vegetable oil. Mix thoroughly until smooth. Heat the frying pan. Use a ladle to scoop up the dough and pour it into the pan, spreading it over the entire surface.
Fry on both sides until done. Be careful: additional oil may be needed for frying during the cooking process. Serve with sweet filling: fruit, cottage cheese, jam, condensed milk.
French buckwheat pancakes recipe
Traditionally, they are served with salty filling. Salted butter, cheese, ham, mushrooms, meat, etc. are suitable.
To bake pancakes from this recipe, follow these steps. Mix buckwheat and wheat flour. Add egg and salt. Melt the butter in a water bath. Pour into the flour in small portions. Mix. Gradually pour 0.5 liters of boiled water into the resulting mass.
Whisk thoroughly and quickly until smooth. Leave at room temperature for 2–3 hours to settle. When the dough has settled, pour a little more water into it to make it liquid.
By the way, when preparing these pancakes traditional recipe, the French do not add water, but beer! Next, scoop up the dough with a ladle and pour it into the heated frying pan. Spread evenly over entire surface. Fry until done on both sides.
Egg pancakes - not only delicious snack, but also a great alternative to pancakes with milk or...
And I used to try to cook pancakes without milk and eggs, with plain water, and even without a recipe, and so, according to my grandmother, to be honest, nothing really came of it, I suffered for two years. The dough constantly comes out with lumps and tastes bland, and it also looks unappetizing. Now I found this site and it worked the first time. My husband asks me to make them more often. Hurray, I'm great!
While my mother and I were deciding what kind of pancakes to make, we wandered here and made our task more difficult)) there are so many options, and this is only on one site. Now, as a rule, we cook openwork, classic and with cream, we like to wrap meat and cottage cheese in classic ones, but we haven’t gotten to buckwheat ones yet, it’s too unusual)
Today I made French buckwheat pancakes. They turned out very tasty. I’ve never made anything like this before. I made two servings – one with water, the other with beer. The French did the right thing by adding beer. The pancakes turned out fluffy. This dish can be safely placed on a holiday table.
Tips from the best chefs: “In order for the dough to acquire good adhesive properties, it is recommended to leave it for 30-60 minutes. To get the “fluffiness” of pancake dough without eggs, you can add a little dry yeast directly to the dough, but do not wait for it to rise, but bake immediately. The same thing, but with slaked soda(1/3 tsp baking soda + 1 tsp lemon juice or vinegar) - add it directly to the dough, mix the dough and immediately bake small pancakes.”
Recipe No. 1: Pancakes on the water
– 3 glasses of warm water
– 1/3 teaspoon salt
– 3 tablespoons sugar
– 1/3 teaspoon turmeric
– 200 g butter
– 1/2 teaspoon of soda
– 3.5 cups wheat flour
Preparation:
Add salt, sugar, turmeric, oil to the water. To stir thoroughly. Gradually add flour mixed with soda. The dough should have the consistency of liquid sour cream. Lightly grease a very hot frying pan with butter. Reduce heat to moderate and bake pancakes. If everything is done correctly, the pancakes will have small holes from burst bubbles. Immediately after baking, the pancake can be greased with butter - melted ghee or just a piece of butter.
Recipe No. 2: Pancakes with milk
– 2.5 cups flour;
– A liter of milk;
– Sugar – 2-3 tbsp. l.;
– 1/2 teaspoon of salt;
– Butter – a third of a pack.
Sift flour, mix with sugar and salt. Pour in half a liter of milk. Mix everything thoroughly so that there are no lumps. The dough should have the consistency of thick sour cream. Bring the remaining 500 ml of milk to a boil and pour into the dough in a thin stream, stirring continuously. Add melted butter to the dough. All ingredients can be mixed with a mixer. Bake pancakes over medium heat for about a minute on each side. It is better to use a cast iron frying pan with a thick bottom.
Recipe No. 3: Pancakes with kefir
– 300 g wheat flour
– baking soda – ½ tsp.
– granulated sugar – 2 tbsp.
– a little salt
– 350-400 ml kefir
– 150 ml water
Mix the dry part of the dough (flour, soda, salt, sugar), pour in kefir portionwise and knead thoroughly. Bring the water to a boil and carefully pour into the dough while stirring constantly. Cooking pancakes without eggs using kefir this way allows you to get holey, elastic pancakes that are served with fresh honey or jam. You can stuff custard pancakes with any soft filling, but they are not suitable for creamy fillings, since the holes are large.
Recipe No. 4: Pancakes with mineral water
– 2 cups pancake flour,
– 2.% glass of sparkling mineral water,
– 5 tbsp. vegetable oil,
– salt 1/2 tsp.
– 2 tbsp. Sahara,
Pour the required amount of mineral water into a clean deep bowl, add salt and sugar to the container and lightly mix the ingredients with a tablespoon. Afterwards, we begin to gradually introduce sifted wheat flour into the liquid, while simultaneously kneading the batter using a mixer turned on at medium speed. Set the bowl aside and let the semi-finished flour product sit for 30 minutes. After about 25 - 27 minutes, turn on the stove to medium level and place a saucepan on it with the required amount of vegetable oil. When the fat is hot, pour it into the bowl with the dough and re-mix the liquid mass with a mixer, turning on the kitchen appliance at medium speed and increasing it to maximum for 1 - 2 minutes. The dough is ready! We bake pancakes, do not grease the pan with oil. Frying all the pancakes from a given amount of semi-finished flour will take approximately 10 - 12 minutes and the output will be approximately 20 - 22 pancakes, depending on the size of the frying pan.
Recipe No. 5: Pancakes with sour cream and bananas
– Flour – 4 cups;
– Sugar – 4 tbsp. l.;
– Soda – 1 tsp;
– Citric acid – 0.5 tsp;
– Sour cream – 500 g;
– Water or whey – 3.5 cups;
– Butter – 200 g;
– 4 bananas.
Mix sifted flour with sugar and soda. Add citric acid. Add sour cream and gradually add water or whey. Mix the mixture with a mixer. Pour melted butter into the dough. The dough should have a creamy consistency. Grate the bananas and place them in the dough. Mix everything and start baking pancakes. Heat the frying pan and coat it with butter. Fry each side of the pancake until cooked.
Recipe No. 6: Creamy pancakes with apples
– Flour – one and a half glasses;
– Cream – 1 glass;
– Butter – 200 g;
– Sugar – 1 glass;
– Apples – half a kilo;
– Zest of two lemons (gives a light fresh taste and fragrant aroma).
Grind sugar with butter. Remove the zest from two lemons and mix with butter and cream. Add flour and knead the dough. We bake 4 pancakes of the same thickness and size from the resulting dough. Wash the apples, peel and finely chop. Sprinkle the chopped apples with sugar, mix with butter and simmer a little in a frying pan. Fill the pancakes with apples, roll them into envelopes and bake in the oven until golden brown.
Recipe No. 7: Pancakes with yeast
– water – 400 ml;
– wheat flour – 2 cups;
– fresh yeast – 20 g;
– 5 tbsp. vegetable oil;
– granulated sugar;
- salt.
For yeast pancakes, first prepare the dough. Pour a glass or one and a half warm water into a small container from the entire volume given in the recipe. Then add a spoonful of sugar, crumble the yeast and sprinkle with flour. Leave the dough in a warm place until a “cap” appears on top. After this, pour the rest of the pre-sifted flour, a small pinch of salt, one or two spoons into a deep bowl granulated sugar. Mix everything. Pour the remaining warm water in a thin stream, 5 tbsp. butter, rub thoroughly with the dry mixture so that there are no lumps. Add the dough and stir the resulting pancake dough again. Cover the pancake dough with a lid and leave for at least 1 hour. During this time, the yeast dough should rise several times. Next, string the peeled potatoes onto a fork and dip them in the oil. Heat the frying pan and grease it with the potato mixture. Carefully scoop the dough with a ladle and pour it into the frying pan so that it spreads evenly over the surface. Bake lean pancakes on each side until golden brown. Place in a stack or immediately wrap and serve piping hot to the table.
Filling options for pancakes without eggs
– honey with nuts, fresh berries or pieces of fruit;
– banana grated with cottage cheese (you can add a little honey, cinnamon, vanillin, etc. to the mixture);
– crushed apples sautéed in butter with the addition of cinnamon or nutmeg;
– shredded stewed cabbage with mushrooms;
- a mixture of cheese and finely chopped herbs.
– cabbage, cheese, garlic or green onions.
TOP - 15 best pancake recipes for Maslenitsa 2016
In 2016, Maslenitsa week falls from March 7 to March 13. Especially for you, we have prepared the TOP 15 pancake recipes that are worth surprising your beloved household members and guests with.
Grandma's thin pancakes with milk
Ingredients:
3 cups flour
4 glasses of milk
2 eggs
0.5 cups cream
5 tbsp. butter
50g sunflower oil
3 tbsp. Sahara
0.5 tbsp. salt
Preparation:
Flour must be sifted before use. Add eggs, sugar and salt.
Pour in 2 cups of milk and stir until smooth. There should be no lumps in the finished dough.
Add cream to the dough.
Heat the butter in a water bath until liquid and add it to the dough. Butter should not be hot!
The dough should be as thick as sour cream so that it spreads beautifully over the bottom of the pan, but is not too liquid.
We bake thin pancakes on both sides in a frying pan greased with a few drops of sunflower oil.
Ingredients:
3 eggs
3 tbsp. milk
1.5 tbsp. flour
3 tbsp. l rast. oils
3 tbsp. l sugar
salt
Recipe:
Beat the eggs into a stable foam, add one glass of milk, salt, sugar. Gradually add flour to the mixture, stir until the lumps disappear. Add the remaining milk, stir and add vegetable oil. Beat well and bake in a hot frying pan (I grease the frying pan with vegetable oil before baking the first pancake). Grease the finished pancakes with butter!
Ingredients:
1.5-2 cups flour,
0.5 liters of milk
3-4 eggs.
sugar 1 tbsp,
vegetable oil 1 tbsp.
a pinch of salt.
Preparation:
Mix ingredients for pancake dough. Pour some dough (into a measuring cup), add cocoa powder and a little sugar. As soon as the white dough is poured into the frying pan, pour the dark dough on top through the “spout” in any pattern, turn the pancake over and fry. The filling can be anything you want.
Super thin pancakes
Pancakes baked according to this recipe turn out very, very thin, elastic and tasty.
Ingredients:
Milk - 500 ml
Flour - 4 heaped tablespoons (
150 g)
Starch - 4 tablespoons (
100 g)
Eggs - 4 pieces
Vegetable or melted butter - 2 tablespoons
Sugar - 1-2 tablespoons (or to taste)
Salt – 0.5 teaspoon
Preparation:
To make pancakes without small holes, you need to prepare the dough without using a mixer.
To prepare the dough, mix flour, starch, salt and sugar. Add eggs to the dry mixture and stir. Gradually pour in warm milk, stirring constantly.
Knead the dough thoroughly to remove any lumps. If you are unable to get rid of them completely, strain the mixture through a sieve. Add vegetable or melted butter. Stir everything well again. The result should be a fairly runny dough. Let it sit for 30 minutes. This will allow the gluten in the flour to swell and your pancakes will be more elastic and will not tear when baking.
Grease the pan with oil only for baking the first pancake. All the rest are in a dry frying pan.
Adviсe:
- this dough contains starch, which does not dissolve in either milk or water. This leads to the fact that the dough constantly tends to separate and must be stirred. It is advisable to do this before each next batch of dough into the ladle.
- the dough for such pancakes is quite liquid. It resembles water more than dough. Don't try to thicken it by adding flour or starch. In this recipe you do not need to monitor the consistency of the dough, you just need to take as much as is written in the recipe.
- when frying pancakes, it is very important to choose the right temperature. Pancakes should fry quickly enough. If the pancake is frying for too long, increase the heat on the stove.
- if you do not have enough experience in frying pancakes, start with a frying pan with a smaller diameter because... The larger the diameter of the pan, the more obvious possible problems become.
- the recipe for super thin pancakes is designed for preparing thin pancakes. If you pour too much batter into the pan, you will most likely have difficulty turning the pancake without tearing it, and it will take too long to bake. You need to pour in enough batter to cover the bottom of the pan with a thin layer.
- dough with added starch is less “dense” and breaks more easily during baking than regular pancake dough, so it is important that the pancake is sufficiently baked on one side and only then turn it over to the other side.
- since pancakes made from dough with starch have a lighter structure and tear more easily during baking, they need to be turned over with more care than pancakes made from regular dough.
Pancake cake "Makovka" with custard
Ingredients:
dough:
egg 2 pcs
sugar 50 gr
salt 1/4 tsp
milk 700 ml
flour 300 gr
vegetable oil 50 ml
cream:
milk 400 ml
sugar 4 tbsp
flour 2 tbsp
butter 1 tbsp
egg yolk 3 pcs
poppy seed 2 tbsp
Preparation:
1. Prepare the pancake dough: mix eggs, sugar, salt.
2. Add milk and mix with a whisk. Add the sifted flour and mix well so that there are no lumps.
3. Add vegetable oil and mix well.
4. Bake pancakes and cool.
5. Prepare the cream: mix milk, sugar, flour and yolks. Add butter and put on fire.
6. Bring the cream to a boil, stirring constantly. As soon as the cream thickens, remove it from the heat and add poppy seeds.
7. Mix everything well. Cool the cream. Assemble the cake from pancakes, spread cream on each pancake, 1-2 tablespoons of cream per pancake.
8. Place the cake in the refrigerator for a couple of hours. Enjoy your tea!
Pancake chocolate cake for breakfast
Ingredients:
Pancakes:
- Egg - 4 pcs
- Milk - 1.5 cups
- Water - 1 cup
- Flour - 2 cups
- Cocoa powder - 1/2 cup
- Butter - 6 tablespoons
- Sugar - 2 tablespoons
- Vanillin - 2 teaspoons
Filling:
Whipped cream/Nutella/chocolate mousse or whatever you want
Preparation:
Combine all pancake ingredients in a blender and blend for about 10 seconds. Place the dough in the refrigerator for an hour. Fry thin pancakes in butter in a preheated frying pan.
Place on a plate and coat the pancake layers, alternating chocolate spread with whipped cream. Sprinkle cocoa on top and make hearts using powdered sugar.
Custard pancakes with milk
Preparation:
Dough:
1. Half a liter of milk
2. Beat 2 eggs with a whisk
3. Add 1 tsp. enough baking powder and flour to make a dough like pancakes
4. Then pour 1 cup of boiling water and stir.
5. Add 7 tbsp. vegetable oil.
The dough is ready!
6. Fry as usual, in a hot frying pan, on both sides!
Creamy curd pancake cake with cherry jam
Ingredients:
For pancakes:
- 375 ml milk
- 200 g wheat flour
- 1 egg
- 40 g sugar
- 25 ml vegetable oil
For filling:
- 300 g. cottage cheese
- 300 ml cream 35%
- 35 g of powdered sugar
- 200 g cherry jam
- 100 ml water
- 1 tsp. starch
- 30 g sugar
- ¼ tsp. cinnamon
- 30 g almonds
Preparation:
1. Prepare pancakes (you should get 9-10 pieces, you will need 9).
2. Trim the edges of a plate with a diameter smaller than the pancakes by 1-2 cm. Whip the cream with powder into a cream and mix with cottage cheese.
3. Assemble the cake: grease 3 pancakes with cream, 1 with jam, then again grease 3 with cream, 1 with jam and the rest with cream. Also grease the sides with cream. Place in the refrigerator for 2 hours.
4. Pour boiling water over almonds and leave for 5 minutes. Peel the skin and lightly grind in a blender.
5. Boil jelly from water, starch and sugar, adding cinnamon at the end and cool.
6. Pour jelly over the cake and sprinkle with nuts. Place in the refrigerator again for an hour.
Delicate pancakes made with kefir and boiling water
Ingredients:
flour 1 tbsp.
kefir 1 tbsp.
boiling water 1 tbsp.
egg 2 pcs.
sugar 1.5-2 tbsp.
soda 0.5 tsp
vegetable oil 2 tbsp.
salt 0.5 tsp
Preparation:
Beat eggs with salt
Add boiling water without stopping whisking
Pour in kefir
Mix the sifted flour with soda. Add to our liquid, add sugar and vegetable oil. Mix everything well so that there are no lumps.
Leave the dough for 10 minutes.
Bake in a greased frying pan until golden brown.
The pancakes are very tender that at first I had trouble turning them over. But then I adapted and everything worked out.
Chocolate pancake cake with whipped cream
Ingredients:
- 175 gr flour
- 1 tsp baking powder
- 4 tbsp cocoa
- 100 g sugar
- 1/4 tbsp salt
- 4 tbsp vegetable oil
- 2 tsp vanilla extract
- 350 ml milk
- 230 ml heavy cream
- 30 g powdered sugar
- 90 g melted chocolate
- fruits
Preparation:
Mix 175 g flour, 1 tsp baking powder, 4 tbsp cocoa, 100 g sugar and 1/4 tsp salt. 4 tbsp vegetable oil, 2 tsp. vanilla extract, 350 ml milk. Mix well.
Heat a frying pan with vegetable oil over medium heat. When the pan is hot, pour the dough into the pan using a ladle. Fry one side.
Using a spatula, carefully turn the pancakes over and fry on the other side until cooked through. Repeat until all the dough has been used.
Let the pancakes cool completely.
Whip cream with 4 tbsp. powdered sugar.
Brush the pancakes with whipped cream, placing each pancake on top of each other.
Decorate with fruit on top.
Fill with melted chocolate.
Pancake pie with curd filling
Ingredients
ready-made thin pancakes - 10-12 pcs.;
cottage cheese - 500 g;
sugar - 1-2 tbsp. l.;
egg - 1 pc.;
vanilla sugar - 1 sachet;
dried apricots or raisins;
for filling:
eggs - 2 pcs.;
sugar - 2-3 tbsp. l.;
sour cream - 3 tbsp. l.
Preparation
Bake thin pancakes according to your favorite recipe.
Prepare the filling. To do this, grind the cottage cheese with egg, sugar, vanilla sugar, add chopped dried apricots, and mix.
Place the filling on the pancake and roll it up.
Grease the baking dish with oil. Place filled pancakes in a spiral shape.
Prepare the filling for the pancake pie. To do this, lightly beat the eggs with sugar, add sour cream, stir until smooth.
Cover the entire pancake pie evenly with the filling, place the pan with the pie in an oven preheated to 190 degrees for 30-35 minutes.
Thin banana pancakes without oil
Ingredients:
a glass of milk
175 g sifted flour
tsp baking powder
ripe banana
2 tbsp. l. Sahara
a pinch of salt
pinch of cinnamon
rast. oil for frying (not much)
Cooking method:
1. Cut the banana and mix in a blender with milk. Grind into a homogeneous liquid mass.
2. Mix flour, baking powder, sugar, salt, cinnamon in one bowl and stir.
3. Pour the liquid mixture into the dry mixture and beat with a whisk.
4. Heat the frying pan well and pour a drop of oil before frying the first pancakes.
5. Pour the dough according to the Art. l. and give it the shape of a flat circle.
6. On one side, bake the pancakes until bubbles appear (over medium heat).
7. Then turn it over.
Custard pancakes with kefir
Ingredients:
2 tbsp. kefir (it’s better to take non-fat one)
2 tbsp. flour
2 eggs
1/2 tsp. soda
2-3 tbsp. l. vegetable oil
salt, sugar to taste
Preparation:
Mix kefir, eggs, flour, salt, sugar and beat lightly with a whisk.
Throw 1/2 tsp into a glass of boiling water. soda, stir quickly and pour into the dough, mix,
let stand for 5 minutes. Add 2-3 tbsp. l. vegetable oil, mix and fry pancakes))
The pancakes are also thin and very holey) Thanks to Marfusha for the recipe)
Be sure to bake in a VERY hot frying pan and then there will be much more holes)
Banana pancake cake with yogurt and walnut glaze
Pancakes:
Butter – 4 tablespoons
Large ripe banana – 1 piece (about 170 g, or ½ cup of puree)
Milk – 235 ml
Flour – 95 g
Egg – 4 pcs
Brown sugar – 2 tablespoons
Vanillin – ½ teaspoon
Salt – ¼ teaspoon
Cinnamon – ½ teaspoon
Nutmeg – ¼ teaspoon
A pinch of ground cloves
Filling:
Cream cheese – 225 g
Regular yogurt (Greek) – 345 g
Sugar – 65 g
Vanillin – ½ teaspoon
Glaze:
Heavy whipping cream – 120 ml
Brown sugar – 50 g
Butter – 15 g
Chopped walnuts – 50 g
Vanillin – ½ teaspoon
Salt - to taste
Preparation:
In a blender, beat the banana until pureed, add the butter, and then the rest of the ingredients for the pancakes and beat until smooth. Pour the dough into a bowl (quite liquid in consistency), cover with cling film and refrigerate for at least an hour. Beat the chilled dough thoroughly and fry the pancakes on both sides until golden brown in a hot frying pan.
Filling: Beat the cream cheese until fluffy, gradually add yogurt, sugar and vanillin. Beat until smooth and fluffy.
Apply the filling between each pancake and spread the rest of the cream on top of the cake.
To make the frosting, use a hand mixer to beat the cream, brown sugar and butter on medium speed in a saucepan. Bring the mixture to a boil, reduce heat and simmer for about 10 minutes, stirring occasionally. Add vanilla, salt and chopped nuts. Immediately pour the frosting over the top of the cake.
Manno-oat pancakes
Tender pancakes without flour, simply delicious! They turn out plump and melt in your mouth!
Ingredients:
1 tbsp. oatmeal
1 tbsp. semolina
500 ml. kefir
3 eggs
2 tbsp. l. Sahara
1/2 tsp. soda
1/2 tsp. salt
3 tbsp. l. vegetable oil
Preparation:
Mix semolina and oatmeal in a bowl. Pour kefir over them, mix and leave for 2 hours. Beat the eggs and add to the bowl. Add salt, sugar and soda. Add oil and mix. And fry pancakes.
Fluffy milk pancakes without yeast recipe
Are you having a pancake week? We also! 
These most tender apple pancakes- my latest invention. 
They have 50% less flour, no eggs, and are mixed with applesauce. Such pancakes can be either thick, like American ones, or thin, like the ones we are used to. 
The pancakes turn out airy, porous and very tasty! 
I am sure that you will cook them for breakfast more than once. Very tasty with honey! Are we ready? Let's try!
We will need: (12 pieces)
1/2 cup oatmeal
1/2 cup flour
1/4 teaspoon baking soda (I use baking powder)
3 tbsp. spoons applesauce sugarless
1 teaspoon apple cider vinegar
3.5-4 tbsp. spoons of sugar
1 cup (250 ml) almond or other milk
Cinnamon to taste
Grind the oatmeal in a blender until it becomes flour. 
Mix with flour, soda, sugar. Combine puree, vinegar, milk. 
Knead the dough and add cinnamon there. 
Grease the pan with oil only once and bake our pancakes. 
Remember that the more sugar in the pancakes, the more ruddy they will turn out.
Cool on a wooden surface to allow the pancakes to release excess moisture. 
Ready! Serve with honey, jam or yogurt!
Bon appetit!
For the sake of enlightenment, I dug into spiritual literature - and was very, very surprised. On Maslenitsa, it turns out, our ancestors didn’t even eat meat. And now we eat it and overeat, trying to fill ourselves up Lent as if it were possible.
The true meaning that was originally put into the Maslenitsa holiday was not anarchist fun before grief, but preparation for a great event - spiritual growth through the pacification of the flesh. Precisely preparation, that is, a smooth transition to abstinence. Therefore, during Maslenitsa week it is no longer allowed to eat meat, but fish, eggs and dairy products are still allowed.
I think it would be very correct to revive a lost tradition, and during Maslenitsa week there are pancakes with fish, caviar, cottage cheese, and sweet ones, of course. If you follow this tradition, you will see that people will stop eating pancakes with fish and meat at the same time, which is extremely harmful to the body.
By the way, I’ll immediately note to omnivorous citizens that pancakes with meat or fish need to be spaced out over time, and a solid break of 3-4 hours should be taken. Pancakes in themselves are already quite a heavy food, and if at the same time you throw salmon and boiled pork into your stomach, then, as they say, “I am not responsible for the consequences.” For some, this mess may be digested without problems, but for others, the pancreas will rebel.
Recently, many recipes for “low-calorie” pancakes have appeared. Basically, these recipes recommend replacing wheat flour with buckwheat and other grains. However, if you look at the caloric content table, you can see with the naked eye that caloric content different types flour is almost the same - 300 “with kopecks”. Oh, this is not where we are looking for the root of evil - it is in a completely different root.
To prevent Maslenitsa from causing damage to our health, we need to get rid of the component that is already included in the very name of the holiday - oil. But first we have to find him. So, when do we over-oil our pancakes?
First. When we pour it into the dough, so that the pancakes can be removed from the pan well. But any housewife who bakes in a cast iron or alloy frying pan knows that this will not help. The pan will still have to be greased. So we end up with excess oil in the pancakes.
Second. It follows from the first, you just need to compare the amount of oil poured into the dough so that they are removed, and the amount that is required only to lubricate the frying pan - the difference will be quite significant. Simply greasing a frying pan requires significantly less oil.
Third. Many housewives always grease a hot pancake with butter. Is this correct? It all depends on the filling. If this is supposed to be salmon or caviar, then the pancake with butter will turn into butter with pancake. It’s another matter if we eat pancakes with jam, jam, fruit or just milk.
Fourth. If you look hard enough, you can easily find excess oil in the filling. I’ve already mentioned salmon and caviar, but many people have salad mixtures from a variety of products prepared for their pancakes, and some of them are seasoned with mayonnaise! That’s where countless amounts of fat have accumulated! To get rid of excess oil, it would be good to think about the filling and not oversaturate it with fats.
Fifth. According to tradition, pancakes should be eaten throughout Maslenitsa week. And this is again excess oil in the body. Therefore, I strongly recommend that you do not abandon tradition, no, but simply reduce the number of pancakes you take daily. 1-2 a day is enough.
And lastly. Our real Maslenitsa celebration takes place on Saturday - Sunday. Oh, how good it would be if people didn’t overeat with butter pancakes on these days!
