How to cook lean pancakes. With the addition of yeast. On mineral water

Ingredients:

• 1.5 st. flour
• 2 tbsp. water
• 50 ml vegetable oil
• ½ teaspoon of soda
• 1 st. a spoonful of sugar
• a little citric acid or vinegar
• salt - to taste

How to cook:

Pour water into a saucepan, add salt, sugar, flour and citric acid.

Stir the mass until the lumps disappear.

Put soda, sunflower oil and stir again.

Heat a frying pan, add oil and bake pancakes over medium heat.

Recipe for pancakes with mineral water

Ingredients:

• 1.5–2 tbsp. flour
• 500 ml mineral water
• ½ teaspoon salt
• 4 teaspoons of sugar

How to cook:

Sift flour into a bowl, mix it with sugar and salt, pour in mineral water and vegetable oil.

Mix everything thoroughly.

Heat a frying pan with sunflower oil and bake pancakes.

Recipe for yeast lean pancakes

Ingredients:

• 200 ml water
• 1.5 st. flour
• 2 tbsp. tablespoons of vegetable oil
• 0.5 tsp
• 5 teaspoons of sugar

For steam:

• 100 ml warm water
• 1 teaspoon of sugar
• 10 g pressed yeast

How to cook:

Prepare the dough and leave it in a warm place until foam appears.

Sift flour into a bowl, mix it with sugar, pour in 200 ml of warm water and wait 15 minutes. Then pour in the finished dough, knead the dough and put it in heat. After a while, bubbles should appear on the surface of the dough.

Pour in the oil, add salt, stir and bake the pancakes in a heated frying pan greased with sunflower oil.

5 types of fillings

With potatoes and vegetables. Peel the onion, finely chop it. Peel the carrot, grate it on a coarse grater. Lightly fry vegetables in vegetable oil. Peel the potatoes, boil them in salted water. Drain water and mash potatoes. Add fried vegetables to puree.

With buckwheat and mushrooms. Boil the mushrooms, cut. Fry the chopped onion until golden brown. Boil buckwheat porridge. Mix porridge, onion and buckwheat, salt.

From cabbage. Finely chop the cabbage. Pour oil into a frying pan, add 2 teaspoons of sugar and hold until it turns brown. Put the cabbage in the pan, salt, pepper, stir and simmer until tender.

From cabbage and eggplant. Finely chop the cabbage and simmer in a pan until tender. Separately fry the onion. Bake eggplant and scroll through a meat grinder. Combine ingredients, salt and pepper.

From apples. Peel the fruit from the peel and core, cut them into pieces, put them in a frying pan or saucepan, add sugar, a little water, and simmer until soft. Put the filling on the pancakes and cook them with an envelope or tube. Fry them in a frying pan with vegetable oil on both sides until golden brown.

There is a post in the yard, and we, as if it were a sin, remember pancakes, and the family asks to cook, and so we want to please them with delicious pancakes. And, it seems, well, what pancakes are without eggs and milk, however, there are lean pancakes in which these important ingredients are replaced by others, as a result they turn out to be no worse than our usual and beloved pancakes. In addition, lean pancakes have a significant advantage: they are not as heavy as regular pancakes and have a low calorie content, so they are good for both those who follow their figure and those who fast.

So it’s quite possible to please yourself and your loved ones with pancakes during fasting, because the recipe for lean pancakes is made taking into account all the food abstinences prescribed by religious rules: no eggs, no milk, no sour cream. Dough for lean pancakes can have both unleavened and yeast base. You can cook delicious lean pancakes on ordinary water. The main ingredients of lean pancakes are flour, water, salt, sugar and vegetable oil, the presence of which indicates that pancakes can only be prepared on church-allowed days: Saturday or Sunday. As a liquid base, water, vegetable or cereal decoctions or highly carbonated mineral water can be used. By combining different types of flour, you can get different types of lean pancakes - mix rye or buckwheat flour with wheat flour, as well as oatmeal or corn. This opportunity to use different types of flour and a variety of fillings opens up endless scope for imagination.

Lenten pancakes are good on their own, but you definitely can’t spoil them with the right tasty filling. Prepare lean pancakes with a variety of sweet fillings, using jams, syrups, honey or jam, dried fruits steamed and ground in a blender with honey or sugar, as well as sweet pumpkin lightly stewed in a pan with sugar, apples, bananas, pears, berries , kiwi, pineapple or other fruits mashed or lightly toasted with sugar or honey, crushed nuts or coconut with honey. Lenten pancakes with unsweetened fillings will turn out to be no less tasty: mashed potatoes with fried onions or fresh herbs, buckwheat and mushrooms, stewed cabbage with herbs, mushrooms with onions, with eggplant and zucchini stew, as well as with various seasonings. Perhaps among our recipes you will find one that will be the perfect dish on your Lenten table.

Lenten pancakes on the water

Ingredients:
1.5 stack. flour,
2 stack water,
50 ml vegetable oil,
1 tbsp Sahara,
½ tsp soda,
a little vinegar or citric acid,
salt - to taste.

Cooking:
Dissolve sugar, salt in water, add the sifted flour and citric acid and knead the dough thoroughly until smooth so that there are no lumps. Then add soda and vegetable oil. Mix everything well. Preheat the pan, grease it once before baking with vegetable oil and bake pancakes over medium heat.

Pancakes with mineral water

Ingredients:
500 ml mineral water,
1.5-2 stack. flour (it depends on the thickness of the desired dough),
4 tsp Sahara,
½ tsp salt,
2 tbsp vegetable oil.

Cooking:
Mix the sifted flour with salt and sugar, add mineral water and vegetable oil and mix thoroughly. Preheat the pan, pour a little vegetable oil into it so that the pancakes do not stick to the surface of the pan, and fry them on both sides until cooked.

Pancakes on tea

Ingredients:
250 ml black or green tea
6 tbsp (with a slide) wheat flour,
1 tsp (without a slide) baking powder,
2-3 tbsp Sahara,
1 tbsp vegetable oil,
a pinch of salt.

Cooking:
Brew tea, cool it, pour it into a deep bowl and add vegetable oil, sugar and salt. Mix everything with a whisk. Gradually stir in the flour. If you want thick pancakes, add another 1-2 tbsp. flour. Add baking powder and beat with a whisk until there are no lumps. Preheat the pan, grease it with vegetable oil, and bake pancakes.

Pancakes in brine

Ingredients:
2 stack flour,
1 liter cucumber or tomato brine,
2 tbsp vegetable oil,
1 tsp soda.

Cooking:
Add flour and soda to the brine and mix thoroughly until thickened. Lubricate the pan with vegetable oil, heat it up and bake pancakes on both sides until browned.

Pancakes with apple and lemon juice

Ingredients:
250 g wheat flour,
100 ml apple juice
420 ml of water
100 g sugar
10 g baking powder
1 tsp lemon juice
vegetable oil.

Cooking:
Combine flour, sugar, salt and baking powder in a separate bowl. Mix apple juice with warm water, lemon juice and vegetable oil. Pour some of this liquid into the flour, mix with a whisk, then add the rest of the liquid, continuing to stir. Lubricate the pan with vegetable oil, heat it up and start baking pancakes.

Pancakes with soy milk

Ingredients:
1 stack flour,
½ stack soy milk,
½ stack water,
50 g vegetable margarine,
2 tbsp honey,
1 tbsp Sahara,
¼ tsp salt.

Cooking:
Mix flour, salt, melted margarine, sugar, honey, soy milk and water, cover the resulting mass with a film and refrigerate for 2 hours. Preheat the pan, after greasing it with vegetable oil, pour in 3 tbsp. dough, evenly distribute it over the entire surface of the pan and fry on both sides.

Lean yeast pancakes

Ingredients:
1.5 stack. flour,
300 ml of water
3 g dry yeast (or 10 g fresh pressed),
2 tbsp vegetable oil,
5 tsp Sahara,
½ tsp salt.

Cooking:
Mix flour with 4 tsp. sugar in a deep bowl. Pour in 200 ml of warm water and leave for 15 minutes. In the meantime, prepare the brew. To do this, dissolve the yeast in 100 ml of warm water and 1 tsp. sugar until foamy. Then pour the finished dough into the dough, mix and leave until bubbles appear on the surface of the dough. Then pour vegetable oil into the dough, add salt, mix and bake pancakes in a preheated pan on both sides. Thick pancakes are obtained from this dough, if you want thin pancakes, add another 100 ml of water to the dough.

Such pancakes with spicy are very tasty. To do this, soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onion, cut into rings.
After spreading the baked goods in a pan, fill them with dough and fry like ordinary pancakes.

RRussian yeast pancakes (old recipe)

Ingredients:
2.5 stack. wheat flour
⅓ stack. buckwheat flour
25 g fresh pressed yeast
1 tbsp Sahara,
1 tsp salt,
vegetable oil - to taste.

Cooking:
Knead a rather thick dough from buckwheat and half the norm of wheat flour, yeast and water in the evening and place it in the cold. The next day, add the remaining flour, sugar, salt and let the dough rise. 30 minutes before baking pancakes, pour so much warm water into the dough so that it has the density of sour cream, and mix. Then you can start baking pancakes.

Lean buckwheat yeast pancakes "Grechishniki"

Ingredients:
4 stack buckwheat flour
4.5 stack. water,
25 g yeast
salt - to taste.

Cooking:
Dissolve fresh yeast in half a glass of warm water, then add another half a glass and mix until smooth. Continuing to stir, add 2 cups of flour and stir well so that there are no lumps. Cover the dough with a towel and place in a warm place. It should increase in volume by 2-3 times, then add the remaining flour, pour in the remaining water, add salt, mix thoroughly and put in a warm place again. As soon as the dough rises again, start baking pancakes. Do not mix the dough.

Lean millet yeast pancakes

Ingredients:
3 stack. flour,
1 stack millet flakes,
5 stack water,
1 pack dry yeast
2 tbsp Sahara,
1 tsp salt,
½ stack unrefined vegetable oil with a smell.

Cooking:
Pour millet flakes with 3 cups of boiling water, put on fire and cook for 3 minutes. Cool the resulting porridge. Dilute yeast in a third of a glass of water by adding 1 tsp. Sahara. Add flour to the porridge, mix, then 1 glass of water, sugar, salt and yeast. Mix everything well, cover and leave for 1 hour to let the dough rise. Then pour 1 cup of warm water and vegetable oil into it and mix again. Before baking, grease the pan with vegetable oil and bake pancakes in the usual way.

Rice-based pancakes stuffed with rice and raisins

Ingredients:
2.5 stack. wheat flour
4 tbsp vegetable oil,
1 stack rice,
2 tbsp Sahara,
½ tsp soda,
½ stack raisins,
salt - to taste.

Cooking:
Boil rice in 2 liters of water under a lid until tender. Drain the broth through a sieve or colander (you will get about 1 liter of broth). Cool the resulting broth. If it turned out to be too thick, it can be diluted with boiled water to the state of liquid jelly. Total broth should be 1 liter. Add flour, sugar, salt, vegetable oil, soda to it and mix. You should get a dough of the consistency of liquid sour cream. Bake pancakes on a hot pan, greased with vegetable oil, on both sides. Let the ready-made pancakes cool down and wrap the stuffing prepared as follows in them: add raisins to the boiled washed rice, which you pre-soak for 5-10 minutes in hot water, and sugar. You can make a savory filling by adding fried mushrooms with onions to rice.

Potato pancakes with mineral water

Ingredients:
½ stack wheat flour
3 potatoes
1 stack mineral water,
4-5 tbsp vegetable oil.

Cooking:
Peel the potatoes, cut them into cubes and boil until tender. Then drain off excess water, leaving a little broth. Make mashed potatoes and cool slightly. Add sifted wheat flour to it and gradually dilute the resulting dough with mineral water so that the dough has the consistency of kefir. At the end, add vegetable oil and mix. Roast as usual. Such pancakes will be especially good for mushrooms or sauerkraut.

Lean oatmeal pancakes

Ingredients:
2.5 stack. flour,
2 stack oatmeal,
4 stack water,
2 tbsp Sahara,
2 tsp starch,
1 tsp salt,
½ tsp soda,
4 tbsp vegetable oil.

Cooking:
Pour oatmeal with water overnight, strain the resulting mass in the morning, you will get 900 ml of oat milk, add sugar, starch, salt, soda and flour to it, pour in 3 tbsp. vegetable oil. Beat with a whisk until smooth. Pour 1 tbsp into a heated pan. vegetable oil and bake pancakes on both sides.

Lean semolina pancakes

Ingredients:
1 stack decoys,
1.5 stack. water,
2 carrots
1 onion
1 tsp salt,
some turmeric.

Cooking:
Chop the onion very finely and fry it along with the turmeric until golden brown. Add grated carrots on a medium grater and fry for a few minutes along with onions. Mix semolina with water, add fried onions and carrots, mix and bake pancakes in the usual way.

Lean corn pancakes

Ingredients:
200 g cornmeal,
1 onion
50 g vegetable oil,
1 tsp salt.

Cooking:
Knead the corn dough, which resembles jelly in consistency, add chopped onion to it, salt, pour in vegetable oil, mix and bake corn pancakes in a greased with vegetable oil and a heated frying pan until golden brown.

Vegetable lean pancakes

Ingredients:
120 g wholemeal flour,
3 large potatoes
1 carrot
1 onion
3-4 tbsp vegetable oil,
1 celery stalk
20 g parsley,
20 g dill,
spices: dried basil, ground black pepper and marjoram,
salt - to taste.

Cooking:
Grate the carrots, potatoes, celery and onion on a coarse grater. Add flour, spices, herbs and vegetable oil. Stir and let stand for a few minutes. Heat the vegetable oil well in a frying pan and fry the pancakes over medium heat. Fold the finished pancakes into a saucepan, cover with a lid and let stand for a while, 5-10 minutes, they will become even tastier. Sprinkle pancakes with lightly toasted sesame seeds before serving.

Lenten pancakes are a wonderful opportunity not only to please loved ones, but also to diversify the lean diet with tasty and healthy dishes.

Enjoy your meal!

Larisa Shuftaykina

It is difficult to imagine a family where a dish of traditional Russian cuisine is not prepared - pancakes. And everyone has their own signature recipe with a couple of secrets and tricks.

But today I propose to deviate from the familiar and familiar options for this pastry and try to learn new recipes.

Let's make delicate, thin, lacy soda water pancakes and lean mineral water pancakes. Consider the most common ways to prepare them.

A simple mineral water recipe

Ingredients: Carbonated water 0.5 l; Egg 5 pcs; Salt 1 tsp; Sugar 4 tsp; Soda ½ tsp; Wheat flour 1.5 tbsp; Vegetable oil 5 tbsp.

Use any sparkling water for the test, strong or slightly carbonated will do. The more bubbles, the more porous and airy the pancakes will be.

For this recipe, it is better to take a mineral water that is not highly carbonated.

Let's start cooking:

1. We mix the dry ingredients of the pancake dough, soda needs to be repaid.
2. Add eggs, pour mineral water. Mix until smooth.
3. Pour the sifted flour in small portions, stirring with a whisk.
4. Use a thick-walled cast-iron pan or a special pancake pan for baking. Each pancake is baked for about 2 minutes.
5. Serve with any toppings or toppings of your choice.

Another easy way:

When using mineral water with a strong gas content, add vegetable oil, then the pancakes will not stick to the bottom when baking.

Take products:

Mineral water 0.5 l; flour 1 tbsp; Butter 3 tbsp. l; Egg 5 pcs; Sugar 4 tsp;

Cooking pancakes:

1. Beat eggs with sugar until foamy, add salt.
2. Pour in 100 ml of carbonated water, add flour gradually, mix so that there are no lumps.
3. Melt butter and add to batter.
4. Add the remaining 400 ml of mineral water and a little vegetable oil.
5. Bake in a hot skillet.

Such pancakes are delicate, golden and very appetizing.

Lean pancakes with sparkling water

This recipe will be appreciated by those who are fasting, it is also suitable for those who are on a diet or do not eat animal products.

In its composition, such pancake dough does not contain eggs and milk, but the pastries still turn out remarkably tasty and attractive.

Lean pancakes on mineral water can be stuffed with vegetables or served as a dessert with jam, jam, fruits.

For this option, give preference not to mineral water, but to simple soda from purified water with a strong gas content. A large number of bubbles in it will make lean pancakes especially airy and porous.

Please note that soda water pancakes should be fried for a minimum amount of time. Turn them over as soon as the edges start to move away from the pan, if you overcook, they will turn out "rubber".

For cooking you will need:

Carbonated water 250 ml; Wheat flour of the highest grade 250 gr; granulated sugar 70 gr; Salt to taste; Vegetable oil 2 tbsp;

Cooking process:

1. Mix dry ingredients in a deep bowl.
2. Gradually add some water at room temperature, mix the dough until the consistency of thick sour cream without lumps.
3. Pour in the rest of the soda and beat with a whisk, now you can add vegetable oil.
4. The dough is ready. Let's start frying pancakes.
5. Lenten pancakes on mineral water will turn out to be a lighter shade than classic pancakes on milk with the addition of eggs. But they are not inferior in taste at all, they turn out to be very tender.

Pancakes with mineral water and milk

These pancakes come out fluffy, ruddy, with holes. Fans of classic pancakes with milk will like it, in this case, sparkling water only adds texture.

Take the following foods:

Mineral water 0.5 l; Milk 0.5 l; Egg 3 pcs; Sugar sand 1 tbsp. l; Baking powder ½ tsp; Salt 1 tsp; Wheat flour 500 gr;

Let's start making pancakes:

1. Beat eggs with sugar, add salt.
2. Pour milk and mineral water. We mix.
3. Gradually sift the flour into the mixture, bring with a whisk to a homogeneous consistency.
4. If necessary, dilute with mineral water to the desired density.
5. At the end, we introduce baking powder or soda, which we first extinguish.
6. The pan must be very hot and start baking pancakes.

If you are planning a dessert dish, add all the sugar to the dough, and if the pancakes are with unsweetened filling, reduce the amount.

Pancakes with semolina

Another recipe for lean pancakes. They are great for breakfast, as well as snacks for lunch or dinner.

The bright yellow tint that carrots and turmeric give increases appetite and improves mood.

Ingredients required:

Hot water 1.5 cups; Semolina 1 cup; Carrots 2 pieces; Onion 1 piece; Salt 1 teaspoon; Seasoning Turmeric to taste;

Cooking lean pancakes:

1. First of all, semolina must be poured with hot water and set aside to swell.
2. Chop the onion into cubes or with a blender, fry with turmeric.
3. Grate the carrots on a medium-sized grater and sauté together with the onion until soft.
4. Mix roasted vegetables and prepared semolina. Knead. Lenten dough is ready.
5. These pancakes are fried in any vegetable oil.

Serve lean semolina pancakes with vegetable-based sauces.

Pancakes with mushrooms and buckwheat

The recipe involves the preparation of lean yeast dough. Pancakes are very satisfying and will be a great snack or addition to the main meal.

A set of products for the test:

Warm water 2 cups; wheat flour 1.5 cups; Yeast 1 sachet; Sugar sand 25 gr; Vegetable oil 2 tbsp. l; Salt to taste

Filling Ingredients:

Buckwheat boiled or steamed 160-180 gr; Dried mushrooms 1 cup; Onion 1 piece; Vegetable oil 2 tbsp

Cooking sequence:

1. Pour the yeast and granulated sugar into the water, stir, leave for a quarter of an hour.
2. Sift the flour through a sieve along with salt to make the dough more magnificent. Add in small portions to the fermenting yeast.
3. Now pour in the heated vegetable oil, combine all the ingredients and put the dough in a warm place for half an hour.
4. Boil dried mushrooms, drain the water. You can use fresh, ordinary champignons or chanterelles will do, take them a little more. We chop the mushrooms.
5. We pass the finely chopped onion, add mushrooms to it and fry together for several minutes.
6. Add buckwheat to the resulting frying and mix.
7. At this point, the dough should come up, bake thin lean pancakes from it in a hot frying pan. Let's give them time to cool down. The next step is to fill them with buckwheat porridge with mushrooms and wrap them in any shape.
8. You can use envelopes, tubes or just triangles. In the latter case, it is good to use vegetable sauce so that it holds the filling together and it does not crumble.

There is another old Russian recipe - lean pancakes with bacon. To do this, spread the filling in a thin layer on the pan and pour the dough.

We get thick pancakes similar to pancakes, which are delicious both piping hot and cold.

Sweet lean pancakes

I propose to cook dessert pancakes for the Lenten table. Apples are a great addition. Fruits can be finely grated and added to the dough or made into a sweet filling.

Products needed:

Water 2 glasses; Wheat flour of the highest grade 1 cup; Sugar 3 tbsp; Vegetable oil 2 tbsp; Soda ¼ tsp; Liquid honey ½ cup; Apples 3 pieces; Cinnamon on the tip of a knife; A pinch of salt;

The sequence of making pancakes:

1. We make the usual lean dough for pancakes. Sugar, flour, salt are mixed in a deep bowl, pour a little warmed water, mix, set aside.
2. When the dough has rested a little, pour in warm vegetable oil and add soda. Beat until smooth, get rid of lumps. If necessary, adjust the density by adding water.
3. We bake thin pancakes in a well-heated pan, make sure that they do not burn, turn over as soon as the first side is browned and the edges begin to move away easily. We spread on a dish and grease each pancake with honey.

Apple filling:

1. Rub apples without peel on a coarse grater. In a small saucepan or stewpan with the addition of a couple of tablespoons of water and sugar, heat to moderate heat. Stir constantly, after a few minutes add cinnamon, turn off the stove, let cool.
2. On a pancake smeared with honey, spread a spoonful of filling and wrap. We form all the lean pancakes in this way and stack them on top of each other in a baking dish with high sides, coat with the honey that remains.
3. We put in the oven at a temperature of 150 C for a little less than half an hour. We get a fragrant, sweet and healthy pancake cake. You don't need to take it out of the form.

Similarly, you can cook pancakes on the water with any fruit or berry filling. At the same time, there is no need to bake pancakes with softer ingredients.

It will be enough to decorate them beautifully with pieces of fruit and mint leaves.

Pancakes from rye flour

Tasty and rich in nutrients, lean rye pancakes on the water are prepared in the same way as wheat pancakes. Rye flour gives them a special delicate aroma and taste.

For cooking you will need:

Water half a liter; Rye flour 250 gr; Egg white 2 pieces; Yolk 1 piece; Vegetable oil 1 tsp; Salt ¼ tsp;

Cooking step by step:

1. We heat water in a deep container.
2. In another bowl, mix two proteins and yolk, gradually introduce rye flour. Bring the mixture to a smooth consistency with a whisk or fork.
3. Pour the resulting mass in a thin stream into heated water, add salt, knead an even, lump-free dough for making pancakes.
4. Fry on a hot frying pan on both sides, transfer to a plate.
5. Serve rye flour pancakes with a variety of vegetable sauces. They will go well with mushroom sauce, ground herbs with the addition of olive oil and garlic, it will turn out interesting if you make a tofu cheese filling.

The recipe is very simple, but at the same time, such lean pancakes can be served in a very unusual way, various additives will perfectly set off their original and original taste.

They will be a godsend for those who are not very fond of sweets.

Those observing a strict fast should pay attention to the content of animal protein in the form of eggs in the recipe.

• It is more convenient to beat the dough in a deep bowl, so it is easier to achieve a uniform consistency.
• To prepare pancakes with carbonated or mineral water, use purified (refined) vegetable oil.
• Always let the dough rest before frying pancakes. It will become more uniform and plastic.
• Do not use a mixer or blender when making pancakes with soda. Stir the mixture before pouring a new portion into the pan.
• Place a bowl of cold water in the work area and dip a ladle into it before adding each new portion. The dough will flow better and faster.
• Be sure to heat the pan well before frying, then the pancakes will not stick.

I advise you to try to cook pancakes on such an unusual ingredient as mineral water and your loved ones will definitely appreciate openwork, with holes, airy and light pancakes!

My video recipe

How to cook a recipe for lean pancakes on water without yeast - a complete description of the preparation so that the dish turns out to be very tasty and original.

How to cook delicious lean pancakes on the water without eggs

Pancakes on the water - housewives can still agree with this, but on the water and without eggs - this will seem like culinary nonsense to many. After all, there must be a product that will bind and connect the ingredients of the dough together.

But it turns out, besides eggs, other products can cope with this role: vegetable oils (olive, sunflower) and even bananas.

What are the benefits of lean pancakes

How did Lenten baking deserve its love even among those housewives whose families do not observe fasting? There are several reasons for this, and they are quite significant:

1. Allergies to lactose and gluten force people to follow the strictest diet and eliminate most delicious foods from their diet, including pancakes made with milk (or other dairy products) and eggs. But lean pancakes on the water do not include allergen products and are not inferior in taste to their counterparts;
2. Low calorie. In an effort to lose weight, it is not difficult to become discouraged and depressed due to the total restriction in high-calorie (but so tasty) food, which will result in night gluttony and new weight gain. You can lose weight deliciously by preparing low-calorie tasty (including flour) dishes. Lean pancakes are a prime example of this;
3. Profitability. This pastry is such a recipe for “porridge from an ax”, when the kitchen turned out to have nothing but flour, water and vegetable oil, which are several times cheaper than products from classic pancakes.

Sesame: benefits and harms

The recipe for cottage cheese casserole with banana can be found in this article.

From here you can take the recipe for the classic pea soup.

The classic version of lean pancakes contains a minimum of ingredients in its composition, but this does not make pastries worse and can be served with different types of fillings or as an independent dish with jam, honey or jam.

For the test, you should take the ingredients in the following ratio:

• 60 g of white crystalline sugar;
• 500 ml of purified drinking water;
• 320 g wheat flour;
• 3 g salt;
• 5 g of soda;
• 50 ml vegetable oil.

It will take no more than 60 minutes to prepare this lean treat, given the time it takes to proof the dough.

Calorie content in 100 g of ready-made pancakes is 187.9 kcal.

Cooking lean pancakes on the water without eggs step by step:

1. In a bowl (bowl or saucepan) of a suitable size, combine all the dry ingredients: salt, soda, sugar and flour. Stir everything thoroughly;
2. Then gradually pour water into the dry mixture and stir, bringing the dough to the desired density. This little trick will help prevent lumps;
3. Add vegetable oil to the finished liquid bulk dough, stir everything and leave for a quarter of an hour so that all the ingredients have time to “make friends” with each other;
4. In a hot and oiled pancake pan, bake pancakes, spreading the dough thinly over the hot surface.

How to make thin pancakes on water without eggs

In the classic version of this dish, soda is used for mouth-watering holes in pancakes, but you can do without it at all using sparkling water. Particularly daring cooks use Sprite instead of water, but for the first time it is better to limit yourself to water.

The list of products that will be needed in the cooking process:

• 200 ml of highly carbonated water;
• 200 ml of boiling water;
• 300 g of premium wheat flour;
• 30 g of granulated sugar;
• 60 ml of vegetable oil (preferably odorless);
• 3 g salt.

The cooking time is the same as in the classic recipe - 1 hour.

The nutritional value of the dish is 210.1 kcal per 100 g.

1. Sift flour into a saucepan or other container with a lid, add sugar and salt. Pour everything with soda, mix quickly and leave for half an hour under the lid;
2. After that, pour oil and boiling water into the mixture, stir everything carefully so that the dough is a little brewed;
3. Then you can start baking, after greasing the pan with vegetable oil. Pancakes need to be fried for 1-2 minutes on one side and literally a few seconds on the other side.

How to cook pancakes on water without eggs with yeast

The use of yeast for kneading the dough significantly increases the cooking time, but the end result is openwork round sun pancakes with an appetizing bread aroma.

For one serving of yeast pancake mix you will need:

• 500 ml of warm (no more than 40 degrees) water;
• 12 g dry instant yeast;
• 35-40 g of sugar;
• 75 ml of vegetable oil;
• 5 g of table salt;
• 300 g flour;
• 3-5 g of vanillin.

The time spent on cooking will be from 2 to 2.5 hours.

The calorie content of yeast pancakes according to this recipe will be 198.5 kcal / 100 g.

1. Dissolve sugar and yeast in warm water until a homogeneous mixture is obtained;
2. In a separate container, mix flour, vanilla and salt, then pour the dissolved yeast into the flour mixture;
3. After the dough becomes homogeneous, pour in vegetable oil, mix everything and leave warm for 1-1.5 hours;
4. From the distanced dough, bake thin openwork pancakes, not forgetting to grease the hot frying pan with oil.

Pancakes from dough on mineral water with semolina (without eggs and milk)

Even if there was no flour at home, you can still pamper your family with delicious thin pancakes.

In this case, semolina will act as a substitute for flour, but instead of eggs, of course, you can use vegetable oil, or you can use a ripe overseas fruit - a banana.

He also copes well with the role of a binding ingredient. Mineral water will add splendor and delicacy to baking.

The list and proportions of products in the composition:

• 100 g of semolina;
• 200 ml of mineral water;
• 100 g of ripe banana pulp;
• 30 g of sugar;
• 3 g salt;
• vegetable oil or a piece of lard for greasing the pan.

This pastry is prepared on semolina in just 40-50 minutes.

The nutritional and energy value of the finished dish will be 129.1 kilocalories per 100 grams.

1. Pour semolina with mineral water and mix well so that lumps do not form;
2. Then put the banana pulp, sugar and salt. For flavor, you can add a vanilla note;
3. Mix the dough well until smooth, it will not work here without kitchen appliances, as they say, a blender and a mixer will help;
4. Then bake 13-14 beautiful and delicate pancakes, after warming up well and greasing the pancake pan.

In order for lean pancakes to have a beautiful yellow tint, which is usually obtained after adding eggs to the dough, you need a little - a pinch of turmeric added to the main ingredients.

Water for pancakes without eggs must be boiled and cooled, otherwise the dough will turn out dark.

Instead of ordinary water, you can use potato broth, tea, fruit juice, or pickle brine to knead the base.

Very tasty and fragrant lean pancakes are obtained from a mixture of different types of flour. Part of the wheat flour (approximately ¼) can be replaced with rye, corn or buckwheat.

Another original recipe for lean pancakes is in the next video.

Lenten table may well be tasty and varied. For example, pancakes, depending on the filling, can become a hearty and tasty second course or dessert. Recipes on how to bake lean pancakes are shared by the Country of Soviets.

Lenten pancakes can be served with unsweetened toppings allowed in Lent, say, with mushrooms or potatoes. And you can water them with honey or jam or serve with fresh fruit - all these products are allowed to be consumed during fasting. Just keep in mind that the dough for lean pancakes is made in vegetable oil, so they can only be eaten on Saturdays and Sundays. Lenten pancakes are also served at wakes and below you will find the main cooking recipes.

Yeast-free lean pancakes on the water

Cooking with water is one of the simplest and most delicious recipes for lean pancakes and is unlikely to cause you any difficulties.

• water - 2 tbsp.
• flour - 1.5 tbsp.
• vegetable oil - 50 g
• sugar - 1 tbsp. l.
• soda - 0.5 tsp
• salt to taste

Salt and sugar dissolve in water. Sift the flour, pour it into water with salt and sugar and carefully knead the dough until smooth, making sure that there are no lumps in it. Then add soda to the dough (it can be quenched in advance with citric acid or vinegar) and pour in the oil, mix thoroughly.

We carefully warm the pan, grease it once with vegetable oil and bake pancakes on high or medium heat. If the pancakes turn out to be dryish or difficult to remove from the pan, you can grease the pan a few more times with oil.

Yeast lean pancakes

You can cook lean pancakes and yeast. To prepare yeast pancakes, we will need the following products:

• flour - 1.5 tbsp.
• water - 300 ml for thick pancakes or 400 ml - for thin ones
• dry yeast - 3 g (or 10 g live)
• vegetable oil - 2 tbsp. l.
• sugar - 5 tsp
• salt - 0.5 tsp

Mix flour with 4 tsp. sugar in a deep bowl. Pour in 200 ml of warm water and leave for a quarter of an hour. During this time, gluten forms in the dough, thanks to which it will stretch, and you can bake pancakes normally.

In the meantime, we prepare the brew. Yeast and 1 tsp. dissolve sugar in 100 ml of warm water and leave until foam forms on the surface. Pour the foamed dough into the dough, mix and leave until bubbles appear on the surface of the dough.

Pour vegetable oil into the dough, add salt and mix. Thick pancakes will be obtained from such a dough, if thin pancakes are needed, pour in another 100 ml of warm water and mix. We bake pancakes as usual on both sides.

Lenten pancakes with mineral water

We bring to your attention a recipe on how to cook delicious lean pancakes made with mineral water. If you knead the dough in mineral water, you will get tender and openwork lean pancakes. We will need the following products:

• mineral water type "Borjomi" - 0.5 l
• sugar - 3 tsp
• vegetable oil - 2 tbsp. l.
• salt - 1 tsp

Mix mineral water, vegetable oil, sugar and salt. Gradually add the sifted flour, stirring constantly, until the dough acquires the consistency of liquid sour cream. Mix thoroughly again so that there are no lumps in the dough. We bake pancakes in the usual way in a pan with a non-stick coating.

Lean pancakes with apples

Want to make delicious lean apple pancakes? Then use this recipe.

• flour - 1 cup
• sugar - 2-3 tablespoons
• sunflower oil - 50 ml
• water - 2 glasses
• honey - 100 g
• apples - 3 pcs.
• soda - 1/8 tsp
• a little cinnamon and salt to taste

1. Mix salt, sugar, flour, soda and butter. The resulting dough should stand for a while, then beat it again.
2. Grease a frying pan with oil and place over high heat. Pour in the batter, spread over the pan and fry for about a minute, then flip to the other side and fry for 10-15 seconds. Lubricate the finished pancake with honey.
3. Grind the apples with a coarse grater, add sugar and cinnamon and put the bowl with the mixture on the fire for only 5 minutes, stirring constantly.
4. Wrap the filling in lean pancakes and place on a baking sheet in a preheated oven. Bake for an hour.

Thin lean pancakes

Depending on the composition of pancakes, they can be rich, yeasty, thin, lean, openwork, perforated, etc. In this review, we will discuss all types and options for making lean pancakes. And to get them right, you need to know some tricks.

• The main ingredients of lean pancakes are flour, water, sugar, vegetable oil and salt.
• The dough is kneaded on a yeast or lean basis.
• As liquid components can be used: mineral or ordinary water, vegetable broth, vegetable or fruit juices.
• You can also experiment with flour. Get pancakes with different flavors burn rye, wheat, buckwheat or oatmeal.
• In addition, lean pancakes can be stuffed with berries, jams, nuts, pumpkin, dried fruits, etc. Unsweetened filling can be from mushrooms, cabbage, legumes, buckwheat, herbs or other vegetables.
• Since there are no eggs and milk in the dough, lean pancakes can be pale. To give them an appetizing color, cocoa or turmeric is added to the dough, and chopped greens are added to unsweetened pancakes.
• For a more interesting taste, water is diluted with fruit juice.
• Pancakes with holes will turn out if you start the dough on highly carbonated mineral water.
• The flour must be sifted to saturate it with oxygen and get an airy and tender dough.
• For kneading dough, it is more convenient to use deep dishes. It is better to work with a whisk in it.
• After kneading, it is advisable to keep the dough for half an hour at room temperature. Then the components will interact better and achieve the necessary homogeneity.
• The pancake is turned over in the pan when the top layer becomes almost dry, and a ruddy edge appears around the edges.

Lean thin pancakes - a classic recipe

Thin lean pancakes without milk and eggs are suitable not only during the fasting period, but also for every day and for those who adhere to strict vegetarianism.

• Calorie content per 100 g - 90 kcal.
• The number of servings - 15 pcs.
• Cooking time - 40 minutes

Step by step preparation:

1. Pour flour, sugar, vanilla and salt into a deep bowl. Mix dry ingredients.
2. Gradually pour in drinking water at room temperature, kneading the dough until smooth. Since the gluten of flour can be different, it depends on the manufacturer, more or less water may be needed. Now the main thing is to make pancakes thin. To do this, dilute the dough to a very liquid consistency, literally like water.
3. Pour vegetable oil into the dough and knead.
4. Pour a ladle of dough into a heated pan and let it spread over the entire surface.
5. Fry the pancake on one side for 2 minutes, then flip it over and cook until golden brown.

Lean thin pancakes with mineral water

Today it is not customary to brag about the considerable thickness of pancakes. The "fashion" includes a perforated, light and lace structure. And you can get such a product not only from rich products, but also from lean ones.

Ingredients:

• Flour - 1 tbsp.
• Mineral highly carbonated water - 2 tbsp.
• Lean refined oil - 2 tbsp.
• Honey - 3 tablespoons
• Salt - a pinch

Step by step preparation:

1. Mix flour with salt.
2. Gradually add mineral water to the flour and knead the dough until smooth. The thinner the dough, the thinner the pancakes will be.
3. Pour vegetable oil into the kneaded dough and mix it well until completely dissolved.
4. Add honey and stir again. If the honey is thick, then melt it a little in a water bath.
5. Coat the pan with a thin layer of oil. This process needs to be done only once so that the first pancake does not turn out to be “lumpy”.
6. Scoop out the dough and pour it into a well-heated pan.
7. Fry the pancake on both sides until golden. This process will take about 2-3 minutes.

Lenten pancakes on water and coffee

Lean pancakes do not mean that they are not tasty. They are just as flexible, soft and tender. In addition, with the addition of coffee, you will not feel at all that the pancakes are not rich.

Ingredients:

• Wheat flour - 0.5 tbsp.
• Rye flour - 0.5 tbsp.
• Instant coffee - 2 tbsp.
• Sugar - 5 tablespoons
• Drinking water - 2 tbsp.
• Refined oil - 4 tbsp.
• Salt - a pinch

Step by step preparation:

1. Place instant coffee and sugar in a large bowl. Boil water and pour in coffee. Stir and leave to infuse for 5-10 minutes.
2. Pour two types of flour into another clean deep container. Add salt and stir.
3. Pour the brewed coffee into the flour and knead the dough to the consistency you need. From a denser dough, pancakes will turn out thick, liquid - thin.
4. Pour the oil into the diluted dough and stir it in.
5. Pour a portion of the dough into the heated pan. Swirl the pan around so it spreads evenly.
6. Fry the pancake on one side until golden, then turn it over and cook the same amount of time.

Lean pancakes with water and lemon juice

Appetizing and delicious, porous pancakes are obtained without carbonated table water and eggs. You just need to add a little soda, which is quenched with lemon juice.

Ingredients:

• Flour - 1.5 tbsp.
• Water - 2 tbsp.
• Sugar - 1 tbsp
• Salt - 0.5 tsp
• Lemon juice - 2 tbsp.
• Soda - 0.5 tsp
• Sunflower seed oil - 3 tbsp.

Step by step preparation:

1. Dissolve salt and sugar in water.
2. Sift the flour through a sieve into the water and stir the dough until smooth.
3. Wash the lemon and squeeze the juice out of it to extinguish the soda. Attach it to the total mass, knead and wait until bubbles appear. This will happen in just 2 minutes.
4. Pour oil into the dough and mix again.
5. Bake pancakes in a preheated pan on both sides, bringing them to a ruddy color.

Lean pancakes with yeast - a classic recipe

Despite the small list of ingredients and the simplicity of the recipe, pancakes are hearty and tender. They perfectly satisfy hunger and have excellent taste.

Ingredients:

• Flour - 1 tbsp.
• Water - 200 ml
• Fresh yeast - 20 g
• Vegetable oil - 3 tbsp.
• Salt - a pinch
• Sugar - 4 tablespoons

Step by step preparation:

1. Prepare the yeast dough. To prepare it, pour into a container 1 tbsp. warm water, add 1 tbsp. sugar and crumble yeast. Sprinkle 2-3 tbsp. mix flour and leave in a warm place until a “foam cap” forms on top.
2. Then put the remaining flour, a pinch of salt, sugar into a bowl and mix.
3. Slowly pour in the remaining warm water, vegetable oil and mix the mass thoroughly so that there are no lumps.
4. Enter the dough and stir the dough again. Cover it with a lid and leave for 1 hour so that the dough has risen several times.
5. Preheat the pan, grease it with a thin layer of oil and pour the dough into the pan so that it evenly spreads over the surface.
6. Bake pancakes on both sides until golden brown.

Lean pancakes with yeast and tomato juice

Fragrant, lush, soft, airy ... These are yeast pancakes with tomato juice. A great option for people who fast and want to lose extra pounds.

Ingredients:

• Flour - 1 tbsp.
• Tomato juice - 1 tbsp.
• Drinking water - 1 tbsp.
• Dry yeast - 3 g
• Vegetable oil - 4 tbsp.
• Salt - a pinch
• Sugar - 4-5 tablespoons

Step by step preparation:

1. In parallel, mix the products in two bowls. Pour flour, salt, sugar into one and mix. Pour in tomato juice and knead the dough. Its consistency will be like pancakes. Leave it for half an hour to develop gluten. Then it will be smooth and stretchy.
2. Pour warm drinking water into another container, put 1 tsp. sugar and yeast. Stir and leave in a warm place to foam.
3. Pour the foamed dough into the dough and mix. Leave again for half an hour until bubbles form.
4. Pour vegetable oil into the bubbled dough, add salt and mix. If you want to get thick pancakes, then knead the dough thick, thin pancakes are required - pour another 100 ml of warm water into the dough.
5. Bake pancakes on both sides in a well-heated pan.

Lean thin pancakes with holes - recipe with apple juice

As you know, pancakes are baked on anything, everything that is stale in the refrigerator. This recipe is more tricky, but it also tastes better - pancakes with apple juice.

Ingredients:

• Flour - 1 tbsp.
• Apple juice - 2 tbsp.
• Ground cinnamon powder - 1 tsp
• Sugar - 3 tablespoons
• Salt - a pinch
• Baking soda - 1 tsp
• Vegetable oil - 4 tbsp.

Step by step preparation:

1. In a bowl, combine flour, sugar, salt, cinnamon powder and baking soda. Mix dry ingredients.
2. Pour them with a thin stream of apple juice, kneading the dough until the consistency of liquid sour cream, without lumps.
3. Pour in vegetable oil and mix again.
4. Heat up the pan. Pour a portion of the dough into the center of the bottom and twist it in all directions so that it spreads in a circle.
5. Fry the pancake on both sides until golden brown.

Lean pancakes without eggs with turmeric

Pancakes without eggs do not always turn out to be a beautiful sunny color. And to give them a bright golden yellow hue, just add a silent turmeric.

Ingredients:

• Flour - 1 tbsp.
• Boiled water - 2 tbsp.
• Salt - a pinch
• Turmeric - 0.5 tsp
• Sugar - 3 tablespoons
• Vegetable oil - 4 tbsp.
• Table vinegar 9% - 1 tbsp.
• Baking soda - 0.5 tsp

Step by step preparation:

1. Dissolve sugar, salt and soda slaked with vinegar in boiled water.
2. Pour vegetable oil into the liquid and mix again until smooth.
3. Combine flour with turmeric and mix.
4. Add a spoonful of flour to the liquid, kneading the dough until a homogeneous consistency so that there are no lumps.
5. Let it sit for 30 minutes for the gluten to form. This will make the pancakes more elastic and smooth.
6. Heat up a frying pan and brush with a little oil.
7. Scoop out the batter with a ladle and pour into the center of the pan. Rotate it in different directions so that the dough is distributed in a circle.
8. Fry the pancake on both sides until golden brown.

Lean pancakes on the water without eggs

Cooking lean pancakes on the water without eggs.

Most of the calendar year is for Orthodox Christians a time of fasting. For those who fast and fence themselves off from all kinds of worldly temptations, I suggest at least diversify your diet a little and cook lean pancakes on the water.

Ingredients for lean water pancakes

Lenten recipes with step by step photos

Lenten pancakes on the water

Ingredients:
1.5 stack. flour,
2 stack water,
50 ml vegetable oil,
1 tbsp Sahara,
½ tsp soda,
a little vinegar or citric acid,
salt - to taste.

Cooking:
Dissolve sugar, salt in water, add the sifted flour and citric acid and knead the dough thoroughly until smooth so that there are no lumps. Then add soda and vegetable oil. Mix everything well. Preheat the pan, grease it once before baking with vegetable oil and bake pancakes over medium heat.

Pancakes with mineral water

Ingredients:
500 ml mineral water,
1.5-2 stack. flour (it depends on the thickness of the desired dough),
4 tsp Sahara,
½ tsp salt,
2 tbsp vegetable oil.

Cooking:
Mix the sifted flour with salt and sugar, add mineral water and vegetable oil and mix thoroughly. Preheat the pan, pour a little vegetable oil into it so that the pancakes do not stick to the surface of the pan, and fry them on both sides until cooked.

Ingredients:
250 ml black or green tea
6 tbsp (with a slide) wheat flour,
1 tsp (without a slide) baking powder,
2-3 tbsp Sahara,
1 tbsp vegetable oil,
a pinch of salt.

Cooking:
Brew tea, cool it, pour it into a deep bowl and add vegetable oil, sugar and salt. Mix everything with a whisk. Gradually stir in the flour. If you want thick pancakes, add another 1-2 tbsp. flour. Add baking powder and beat with a whisk until there are no lumps. Preheat the pan, grease it with vegetable oil, and bake pancakes.

Pancakes in brine

Ingredients:
2 stack flour,
1 liter cucumber or tomato brine,
2 tbsp vegetable oil,
1 tsp soda.

Cooking:
Add flour and soda to the brine and mix thoroughly until thickened. Lubricate the pan with vegetable oil, heat it up and bake pancakes on both sides until browned.

Pancakes with apple and lemon juice

Ingredients:
250 g wheat flour,
100 ml apple juice
420 ml of water
100 g sugar
10 g baking powder
1 tsp lemon juice
vegetable oil.

Cooking:
Combine flour, sugar, salt and baking powder in a separate bowl. Mix apple juice with warm water, lemon juice and vegetable oil. Pour some of this liquid into the flour, mix with a whisk, then add the rest of the liquid, continuing to stir. Lubricate the pan with vegetable oil, heat it up and start baking pancakes.

Pancakes with soy milk

Ingredients:
1 stack flour,
½ stack soy milk,
½ stack water,
50 g vegetable margarine,
2 tbsp honey,
1 tbsp Sahara,
¼ tsp salt.

Cooking:
Mix flour, salt, melted margarine, sugar, honey, soy milk and water, cover the resulting mass with a film and refrigerate for 2 hours. Preheat the pan, after greasing it with vegetable oil, pour in 3 tbsp. dough, evenly distribute it over the entire surface of the pan and fry on both sides.

Lean yeast pancakes

Ingredients:
1.5 stack. flour,
300 ml of water
3 g dry yeast (or 10 g fresh pressed),
2 tbsp vegetable oil,
5 tsp Sahara,
½ tsp salt.

Cooking:
Mix flour with 4 tsp. sugar in a deep bowl. Pour in 200 ml of warm water and leave for 15 minutes. In the meantime, prepare the brew. To do this, dissolve the yeast in 100 ml of warm water and 1 tsp. sugar until foamy. Then pour the finished dough into the dough, mix and leave until bubbles appear on the surface of the dough. Then pour vegetable oil into the dough, add salt, mix and bake pancakes in a preheated pan on both sides. Thick pancakes are obtained from this dough, if you want thin pancakes, add another 100 ml of water to the dough.

Such pancakes with spicy are very tasty. To do this, soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onion, cut into rings.
After spreading the baked goods in a pan, fill them with dough and fry like ordinary pancakes.

RRussian yeast pancakes (old recipe)

Ingredients:
2.5 stack. wheat flour
⅓ stack. buckwheat flour
25 g fresh pressed yeast
1 tbsp Sahara,
1 tsp salt,
vegetable oil - to taste.

Cooking:
Knead a rather thick dough from buckwheat and half the norm of wheat flour, yeast and water in the evening and place it in the cold. The next day, add the remaining flour, sugar, salt and let the dough rise. 30 minutes before baking pancakes, pour so much warm water into the dough so that it has the density of sour cream, and mix. Then you can start baking pancakes.

Lean buckwheat yeast pancakes "Grechishniki"

Ingredients:
4 stack buckwheat flour
4.5 stack. water,
25 g yeast
salt - to taste.

Cooking:
Dissolve fresh yeast in half a glass of warm water, then add another half a glass and mix until smooth. Continuing to stir, add 2 cups of flour and stir well so that there are no lumps. Cover the dough with a towel and place in a warm place. It should increase in volume by 2-3 times, then add the remaining flour, pour in the remaining water, add salt, mix thoroughly and put in a warm place again. As soon as the dough rises again, start baking pancakes. Do not mix the dough.

Lean millet yeast pancakes

Ingredients:
3 stack. flour,
1 stack millet flakes,
5 stack water,
1 pack dry yeast
2 tbsp Sahara,
1 tsp salt,
½ stack unrefined vegetable oil with a smell.

Cooking:
Pour millet flakes with 3 cups of boiling water, put on fire and cook for 3 minutes. Cool the resulting porridge. Dilute yeast in a third of a glass of water by adding 1 tsp. Sahara. Add flour to the porridge, mix, then 1 glass of water, sugar, salt and yeast. Mix everything well, cover and leave for 1 hour to let the dough rise. Then pour 1 cup of warm water and vegetable oil into it and mix again. Before baking, grease the pan with vegetable oil and bake pancakes in the usual way.

Rice-based pancakes stuffed with rice and raisins

Ingredients:
2.5 stack. wheat flour
4 tbsp vegetable oil,
1 stack rice,
2 tbsp Sahara,
½ tsp soda,
½ stack raisins,
salt - to taste.

Cooking:
Boil rice in 2 liters of water under a lid until tender. Drain the broth through a sieve or colander (you will get about 1 liter of broth). Cool the resulting broth. If it turned out to be too thick, it can be diluted with boiled water to the state of liquid jelly. Total broth should be 1 liter. Add flour, sugar, salt, vegetable oil, soda to it and mix. You should get a dough of the consistency of liquid sour cream. Bake pancakes on a hot pan, greased with vegetable oil, on both sides. Let the ready-made pancakes cool down and wrap the stuffing prepared as follows in them: add raisins to the boiled washed rice, which you pre-soak for 5-10 minutes in hot water, and sugar. You can make a savory filling by adding fried mushrooms with onions to rice.

Potato pancakes with mineral water

Ingredients:
½ stack wheat flour
3 potatoes
1 stack mineral water,
4-5 tbsp vegetable oil.

Cooking:
Peel the potatoes, cut them into cubes and boil until tender. Then drain off excess water, leaving a little broth. Make mashed potatoes and cool slightly. Add sifted wheat flour to it and gradually dilute the resulting dough with mineral water so that the dough has the consistency of kefir. At the end, add vegetable oil and mix. Roast as usual. Such pancakes will be especially good for mushrooms or sauerkraut.

Lean oatmeal pancakes

Ingredients:
2.5 stack. flour,
2 stack oatmeal,
4 stack water,
2 tbsp Sahara,
2 tsp starch,
1 tsp salt,
½ tsp soda,
4 tbsp vegetable oil.

Cooking:
Pour oatmeal with water overnight, strain the resulting mass in the morning, you will get 900 ml of oat milk, add sugar, starch, salt, soda and flour to it, pour in 3 tbsp. vegetable oil. Beat with a whisk until smooth. Pour 1 tbsp into a heated pan. vegetable oil and bake pancakes on both sides.

Lean semolina pancakes

Ingredients:
1 stack decoys,
1.5 stack. water,
2 carrots
1 onion
1 tsp salt,
some turmeric.

Cooking:
Chop the onion very finely and fry it along with the turmeric until golden brown. Add grated carrots on a medium grater and fry for a few minutes along with onions. Mix semolina with water, add fried onions and carrots, mix and bake pancakes in the usual way.

Lean corn pancakes

Ingredients:
200 g cornmeal,
1 onion
50 g vegetable oil,
1 tsp salt.

Cooking:
Knead the corn dough, which resembles jelly in consistency, add chopped onion to it, salt, pour in vegetable oil, mix and bake corn pancakes in a greased with vegetable oil and a heated frying pan until golden brown.

Vegetable lean pancakes

Ingredients:
120 g wholemeal flour,
3 large potatoes
1 carrot
1 onion
3-4 tbsp vegetable oil,
1 celery stalk
20 g parsley,
20 g dill,
spices: dried basil, ground black pepper and marjoram,
salt - to taste.

Cooking:
Grate the carrots, potatoes, celery and onion on a coarse grater. Add flour, spices, herbs and vegetable oil. Stir and let stand for a few minutes. Heat the vegetable oil well in a frying pan and fry the pancakes over medium heat. Fold the finished pancakes into a saucepan, cover with a lid and let stand for a while, 5-10 minutes, they will become even tastier. Sprinkle pancakes with lightly toasted sesame seeds before serving.

Lenten pancakes are a wonderful opportunity not only to please loved ones, but also to diversify the lean diet with tasty and healthy dishes.

Lush milk pancakes without yeast recipe

Lenten pancakes can be cooked both on ordinary and mineral water, both with and without yeast.

Lean yeast pancakes on the water

Mix flour with sugar, pour warm water so that the dough stretches. Yeast is dissolved in water with sugar and waiting for the formation of foam (no more than a quarter of an hour). Pour the dough into the flour and mix. Leave the dough until bubbles appear. Salt and vegetable oil should be added to the mass. For thin pancakes, add water and then mix thoroughly with a mixer or whisk. Lean pancakes on the water are baked in the usual way.

Lean yeast-free pancakes on the water

For the formation of bubbles, soda is needed, which is quenched with citric acid. First dissolve sugar and salt in water. Sift the flour and pour into the water, mix until smooth. Soda is quenched with citric acid (previously diluted in two tablespoons of water). Slaked soda is poured into the dough and mixed. After the appearance of bubbles, add oil and mix again. It remains only to bake pancakes.

Lenten pancakes with mineral water

Lean pancakes on the water - does not mean fresh. Even in the absence of milk and eggs, you will get delicious, delicate and, if you prepare the dough with mineral water.
For pancakes, they usually take highly carbonated water - such water provides the maximum effect. The first step is to sift the flour and mix it with salt and sugar. Then pour the mineral water into the flour. It remains to add vegetable oil and mix - until the consistency of liquid sour cream. Next, you need to take a pancake pan and once (this is quite enough, because there is already vegetable oil in the dough) grease it with vegetable oil.

Lean pancakes on mineral water are baked like any other. A portion of the dough is distributed over the pan and baked for a couple of minutes on each side. The pancakes won't brown too much, so be careful not to overcook.

Hot pancakes can be served with a variety of sauces - for example, mushroom, vegetable, onion. You can wrap lean stuffing in them - greens, fried onions with carrots, fried champignons with onions, mashed potatoes. The filling can be sweet - from jam or jam, honey or freshly grated fruit.