Thin pancakes with milk. Thin yeast-free pancakes - recipes

25.12.2023

The history of pancakes is very ancient, scientists have not found a common opinion - where did they first appear? One part of science insists on the primacy of China, the second claims that it is Egypt. The first mentions were found in very ancient monuments of writing and culture of these countries.

Yeast-free pancakes are the first flour products of a person who learned to grind wheat grains or various cereals. There are countless varieties of pancakes among different nations; recipes can be both simple and more complex:

Russians;
thin French (fr. crêpes);
Mongolian gambiers;
English pancakes;
Indian dosas;
Ethiopian ingers;
Mordovian pancakes and many, many others.

It is natural that pancakes are an indisputable sign of Slavic culture. The round pancake historically ambiguously points to the symbol - the Sun. And since the times of ancient Rus', pancakes symbolize (mean) on Maslenitsa the victory of the Sun over winter and the arrival of Spring.

There are a lot of pancake recipes in the world. In any kitchen in the world it is wheat flour, chicken eggs, milk or kefir, sugar, salt. Everything else regarding additives varies only from the capabilities, desires and fantasies of culinary specialists.

The basis of the recipe is to prepare a batter, which, spreading over a hot frying pan, forms a thin layer when frying. This thin dough is fried on both sides. Making pancakes is a skill and skill similar to art. According to different recipes, pancakes can be thin and fluffy, lacy and with holes, stuffed and without filling. The classic shape of pancakes is round; the size of the pancake disk depends on the radius of the frying pan used.

Known recipes based on:

milk;
kefir;
water;
orange juice;
highly carbonated mineral water (from which crepe suzette pancakes are made);
beer.

Recipe No. 1 Pancakes with milk (classic pancakes)

Pancakes without yeast - classic

Suggested: Product yield: 20-25 pancakes Per 100g: 190-220 kcal without butter, jam

milk - 1 liter;
chicken eggs - 3-4 pieces;
wheat flour - 450-500 g;
vegetable oil - 3-4 tables. spoons;
sugar - 1.5 tables. spoons;
baking powder - 1 table. spoon;
salt - ½ teaspoon. spoons
soda - ½ teaspoon. spoons

How to cook pancakes with milk

Mix eggs, sugar and salt in a large bowl with a mixer (whisk).
Take 2/3 of the milk volume (the milk must be warm), mix everything well.
Add flour in small portions, sifting at the same time (very important - the flour is saturated with oxygen). Mix the milk mixture thoroughly, do not allow lumps to form.
The last thing added to the dough is butter and baking powder.
The dough is stirred until completely homogeneous.
Pour the dough into a well-heated frying pan using a ladle and spread it over the entire surface of the frying pan using inclined movements.
Fry over medium heat for 1 minute on both sides.

Eat hot. Usually served with pancakes: honey, sour cream, jam, condensed milk, butter.

Recipe No. 2 Pancakes with kefir

It happens that pancakes made with milk don’t work out. Try this recipe, it may become your family's favorite. Pancakes made with cold kefir have small openwork holes, while pancakes made with hot kefir have larger holes.

Kitchen: multinational

Cooking time: 25-30 minutes

Offered: for breakfast, lunch, afternoon snack, dinner

Product output: 20-25 pancakes

Without butter and jam: 180-200 kcal per 100g

Ingredients for the test:

400g - kefir (any fat content) at room temperature;
100-150g - wheat flour;
2 pieces - chicken eggs;
3-4 tables. spoons - vegetable oil;
½ tsp. spoons - salt;
1 tables. spoon - sugar;
1 tables. spoon - baking powder.

Mix half the volume of kefir with eggs with a whisk or mixer until smooth.
Add salt, sugar, the rest of the kefir and then flour in small portions, be sure to sift the flour.
Dissolve the baking powder in water - pour it into ½ cup of boiling water (100 ml of water), wait for the end of the hissing, pour the mixture into the dough being prepared.
After stirring, pour in the oil and bring to the same consistency. Let stand for about 10 minutes.
Bake pancakes in a preheated frying pan over medium heat. Fry for 1-2 minutes on both sides of the pancake.
It is better to eat hot - with honey, sour cream, jam, condensed milk, and grease with butter.

Recipe No. 3 Yeast-free pancakes (with cream)

Yeast-free pancakes (with cream) are both very tasty and very tender. For the dough, use cream of any fat content.

Kitchen: multinational

Cooking time: 20-25 minutes

Offered: for breakfast, lunch, afternoon snack, dinner

Product yield: 20 pancakes

Per 100 grams: 200-240 kcal without butter and jam

Ingredients for the test:

3-4 tables. spoons of vegetable oil;
250 ml cream;
250 ml boiling water (water);
1-2 chicken eggs;
300g wheat flour;
1 tablespoon baking powder;
1-2 tablespoons of sugar;
½ teaspoon salt.

In a deep bowl, first combine cream, eggs, sugar, salt and baking powder.
The second is poured into the dough and the sifted flour is stirred.
Next, pour in boiling water and continue to gently knead the dough.
At the end, oil is added.
Fry in a preheated frying pan over medium heat for one minute on both sides of the pancake.
The good thing about these pancakes is that the thickness will depend on the amount of water in the dough.
It is better to eat hot - with jam, honey, sour cream, preserves.

Recipe No. 4 Yeast-free pancakes - Pancakes

According to V. Pokhlebkin, traditional Russian pancakes have always been made using the following method (from yeast dough that has been risen two or three times):

« Pancakes are one of the most ancient products of Russian cuisine, dating back to before the 9th century. in pagan times. The word “pancake” is a corruption of “mlyn” from the verb “to grind.” “Melin”, or “mlin”, means a product made from flour, i.e. a flour product. This is perhaps the most economical flour dish, which requires a minimum of flour with a maximum of liquid (water, milk), since very thin dough is used for pancakes. The volume of this test is increased even more. The current use of soda for pancakes was borrowed from the West relatively recently and is unusual for Russian cuisine. Russian pancakes have a very special consistency: they are soft, loose, spongy, fluffy, light and at the same time seemingly translucent, with a clearly visible pattern of numerous pores. Such pancakes, like a sponge, absorb melted butter and sour cream, which is why they become juicy, glossy and tasty.”

The basic principle of making pancakes is that the batter spreads over a frying pan greased with oil or lard, forming a thin layer, which is then turned over and fried on the other side. Pancakes are usually round in shape, but there are also square ones, which require a square-shaped frying pan to make.

There are a large number of pancake recipes. As already mentioned, traditional Russian pancakes are made from yeast dough, but today I bring to your attention the recipe yeast-free pancake batter.

	We will need: 200 gr. flour, o.5 l. milk, 2 eggs, 50 gr. Sahara, 1 tsp. salt, 0.5 tsp. soda, 200 gr. butter, 0 .5 cups vegetable oil.
	Whisk the eggs with salt and sugar,
	Add warm milk and stir
	Add flour and mix thoroughly without leaving any lumps
	At the end, add vegetable oil and soda. The dough should be liquid.
	Bake thin transparent pancakes in a preheated frying pan over low heat. If you are using a cast iron frying pan, then grease it with a thin layer of vegetable oil or, as my grandmother did, with a piece of lard pinned on a fork.

Yeast dough is tasty, aromatic and so homemade... But the dough is capricious and very high in calories. Pancakes without yeast are called quick or early ripening; they turn out tasty, light and airy.

Recipes for wheat-free yeast pancakes

Yeast-free pancakes can be prepared from flour and millet, with milk, kefir, and mineral water. Lenten pancakes without eggs are suitable for vegetarian and dietary nutrition.

Thin pancakes with milk

The fastest and easiest way to prepare thin pancakes is to make the dough with milk. They can be served as a separate dish, or filled with sweet or savory minced meat.

What is necessary:

sifted wheat flour – 180–190 g;
warm milk – 375 ml;
medium-sized egg - 2 pcs.;
sunflower oil – 40–45 ml;
sugar – 35–45 g;
salt, soda 4 g each.

How to cook:

Combine granulated sugar with eggs, beat with a mixer or whisk into a homogeneous foam.
Continuing to beat, add warmed milk in a thin stream, add salt and soda.
Add flour to the dough in small portions - the ideal pancake dough does not contain lumps and has a consistency similar to liquid sour cream.
Finally, add the butter and let the dough rest for a quarter of an hour.
Grease the pan with oil - just do this before baking the first pancake.
Pancakes cook very quickly - they need to be fried on each side for no more than 20-30 seconds.

To reduce the calorie content of the dish, you need to bake them in a non-stick pan. Just first you need to heat it up very well.

Lenten pancakes on the water

For vegans or during Lent, you can prepare interesting pancakes that do not contain eggs, dairy products or even flour. Carrots and turmeric give these pancakes their bright color and unique taste.

What is necessary:

semolina – 220–240 g;
drinking water – 220–240 ml;
carrots – 120 g;
chopped onion – 50–55 g;
turmeric – 3 g.

How to cook:

Mix chopped onion with turmeric and fry in a small amount of vegetable oil.
Grate the carrots on a medium grater, add to the onions, cook for 4-6 minutes.
In a separate container, mix semolina and water, leave for 30–40 minutes to swell.
Mix semolina with other ingredients.
Fry for 1 minute on each side.

You can add chopped sun-dried tomatoes, herbs, and olives to the dough for lean pancakes.

Kefir pancake recipe

Pancake dough without yeast using kefir is ideal for novice housewives - it is not capricious, the pancakes do not stick.

What is necessary:

wheat flour – 170–190 g;
large egg;
kefir and water – 225 ml each;
vegetable oil – 20–30 ml;
granulated sugar – 55–60 g;
soda – 5 g;
salt, vanillin.

How to cook:

Combine sugar, salt, vanillin, add eggs, beat. Heat kefir to a temperature of 50–55 degrees.
Add half the water to the eggs, pour in hot kefir, add soda.
Stirring constantly, add flour.
Dilute the mixture with the remaining water and oil.
Leave the dough for a quarter of an hour.
Cook in a hot, oiled frying pan for about 1 minute on each side.

If you use ordinary purified water in the dough, the pancakes will turn out dense and thick. Mineral water with sparkling water will make the pancakes delicate, thin, with a lot of holes on the surface.

Fluffy millet pancakes

Millet pancakes turn out incredibly fluffy, bright and very satisfying. The only drawback is that they are difficult to turn over, so you should choose a pan with a smooth surface for baking.

What is necessary:

ground millet cereal – 350–370 g;
low-fat kefir – 470 ml;
granulated sugar – 35–55 g;
large egg – 2 pcs.;
sunflower oil – 45–55 ml;
salt, baking powder - 3 g each.

How to cook:

Beat eggs with granulated sugar and salt into thick foam.
Mix flour with baking powder, make a hole in the central part, pour in the eggs. Mix carefully - you need to move from the edges of the container to the center.
Pour kefir in a thin stream, add 25 ml of oil, stir.
The correct dough should flow from the spoon in large drops.
Bake in an oiled hot pan until golden brown.

Pancakes with soda and eggs

This dish of American cuisine has conquered the whole world - fluffy, small in size, reminiscent of pancakes.

What is necessary:

wheat flour – 220–245 g;
milk – 200–230 ml;
granulated sugar – 30–40 g;
large egg – 3 pcs.;
slaked soda – 3 g;
salt, cinnamon.

How to cook:

Divide the eggs into whites and yolks; place the container with the whites in the refrigerator.
Pour sugar and cinnamon into a bowl with the yolks and whisk until smooth.
Slowly pour in the milk, stir but do not beat.
Add flour to the egg mixture and add baking soda.
Knead the dough - it should be thick, like good sour cream.
Add a little salt to the chilled whites and beat with a mixer at maximum speed for 1 minute.
Using a wooden spatula, fold the whites into the dough and mix gently.
Grease a non-stick frying pan with a small amount of butter.
Bake pancakes for 1.5 minutes on each side.

How to make pancakes from rye and buckwheat flour

Fluffy pancakes can be made not only from wheat flour - you can safely experiment with different varieties.

Buckwheat pancakes

Such pancakes have been prepared in Rus' since ancient times; they have a pleasant coffee hue, delicate taste and unique aroma. They are as easy to prepare as classic pancakes.

What is necessary:

buckwheat flour – 140–160 g;
wheat flour – 110 g;
milk – 470–520 ml;
medium egg – 2 pcs.;
granulated sugar – 35 g;
melted butter or vegetable oil – 70 ml;
salt.

How to cook:

Sift and mix both types of flour, add salt and sugar.
Grind the flour mixture with the eggs, add 30 ml of milk - stir until the lumps disappear completely.
Gradually add the rest of the milk - the dough should be liquid and homogeneous.
Add butter and leave the dough for half an hour.
For baking, it is better to choose a special pan for pancakes.

Rye and buckwheat flour contain less gluten than wheat flour. Therefore, dough made from these types of flour should rest for at least half an hour.

Delicious pancakes made from rye flour

What is necessary:

rye flour – 180–190 g;
kefir – 400–450 ml;
medium-sized egg – 2 pcs.;
vegetable oil – 15–20 ml;
cumin and coriander seeds – 5 g each;
salt, soda - 3 g each.

How to cook:

Carefully move the eggs with a fork, add salt, pour out the kefir, add soda - there is no need to extinguish it, a fermented milk product will do this better than vinegar.
Heat the spices for 2-3 minutes in a dry frying pan and add to the eggs.
Gradually add flour, mix - let the dough rest for 30-40 minutes.
Bake pancakes in a non-stick frying pan for 20-30 seconds on each side.

To prepare perfect pancake dough, all the flour must be sifted 2-3 times, all liquid ingredients must be warm.

Buckwheat pancakes without yeast (video)

The simplest recipe for delicious pancakes without yeast (video)

Pancakes without yeast are the fastest and most affordable way to please your loved ones with homemade baked goods. A wide variety of recipes, simple and affordable ingredients allow you to create a real culinary recipe with minimal effort and expense.

I won’t go into too long a description of what it is pancakes, I think you already know everything. Pancakes There are yeast and yeast-free ones, we will prepare simple ones yeast-free pancakes with milk. My only question is what to call them correctly, pancakes or pancakes, if we are talking specifically about thin pancakes. I have always believed that a pancake is thinly fried dough in a frying pan, and a pancake is a pancake in which the filling is wrapped. However, having delved into the history of this dish, I am inclined to think that we will still cook it with you today thin pancakes with milk. Because it's traditional Russian pancakes they were baked from thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes; they can be either with or without filling, because only in thin pancake you can wrap the filling. And although everything seems to be clear with the word, I sometimes still continue to call thin pancakes pancakes.

And now directly about the recipe. When it comes to thin pancakes, perhaps the biggest debate is whether to add baking soda or baking powder to the batter or not. So, in the fresh pancake dough no baking powder is used, pancakes They turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the frying pan well. In general, in this recipe I will try to tell you about various little details and subtleties of cooking thin pancakes with milk. I hope everything will work out for you after this, because there is nothing complicated about it.

I would like to note that if you are planning to make a pancake cake, then this recipe not very suitable here pancakes Although thin, they are quite dense, making them ideal for making filled pancakes. For a pancake cake, it’s better to make it, here the pancakes turn out thicker and more tender.

Ingredients

milk 500 g (ml)
eggs 3 pcs.
flour 200 g
butter (or vegetable) 30 g (2 tbsp. spoons)
sugar 30 g (2 tbsp. spoons)
salt 2-3 g (1/2 teaspoon)

From the specified amount of ingredients I get about 15 pancakes with a diameter of 22 cm.

Preparation

Let's prepare all the ingredients. Well, if they are all at room temperature, then they will combine better. Therefore, it is better to remove eggs and milk from the refrigerator in advance. Oil can be used either refined vegetable oil (odorless) or butter. Butter gives the pancakes a greater golden brownness and creamy taste. If you use butter, you need to melt it and let it cool.

Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs until foamy, we just need to stir until smooth and the salt and sugar are completely dissolved.

Add a small portion of milk to the egg mass, about 100-150 ml. We do not pour in all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely there will be unmixed lumps of flour left in the dough, and you will have to strain the dough later to get rid of them. So for now, add only a small part of the milk and stir the mass until smooth.

Sift the flour into the container with the dough. This is necessary in order to saturate the flour with oxygen and clean it of possible impurities, so I recommend not skipping this point.

Mix the dough. It is now quite thick, and should mix until smooth and homogeneous, without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will be quite liquid, approximately like heavy cream.

In this photo I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you have the right consistency or not. If the dough is very thick, add a little water or milk, if it is liquid, add a little flour.

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake frying pan, or even better, two at once, this way I can fry twice as fast. I grease the frying pan with oil only before frying the first pancake; further this is not required, the oil that we added to the dough is enough. However, it all depends on the frying pan; if the pancakes stick to the frying pan, then grease it every time before pouring the dough. It is better to grease the frying pan with vegetable oil, because... The butter starts to burn very quickly. Use a silicone brush or just a napkin soaked in oil to lubricate the pan.

So, we warm up the frying pan well, because it is in a hot frying pan that we get porous pancakes with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to create holes in the pancake.

Pour the dough into a hot frying pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, holes immediately appeared on the pancake, this is because the frying pan is very hot, and no soda is needed.

When you fry several pancakes, you will understand how much batter you need to put in the ladle so that there is enough of it to cover the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.

Scoop out a ladleful of batter and pour it into the hot pan, swirling it at the same time, doing it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan and back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in a regular frying pan with high sides, the pancakes will not turn out round, but with an outgrowth on one side. In a pancake pan with small walls, this process is completely invisible.

Depending on the heat of your burner, it may take different times to fry one pancake. You should turn the pancake over when the dough on top has set and is no longer sticky, and the edges begin to darken a little. Use a spatula to lift the pancake and carefully turn it over to the other side. Straighten the pancake in the pan if it turns over unevenly.

Fry the pancake on the second side. Lift the edge with a spatula and make sure it doesn't burn on the bottom. When the pancake becomes golden brown on the bottom, remove it from the pan.

Place the finished pancakes on a large flat plate and cover them with a lid to keep them hot. If you like more buttery pancakes, then grease each pancake with melted butter; it is very convenient to do this with a silicone brush. I usually don’t grease pancakes; the oil that I already put in the dough is enough for me.

To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And don’t forget, each time, before pouring the dough, let the pan get hot enough.

After you have fried all the pancakes, turn the stack over so that the bottom pancake is on top; on this side the pancakes are more beautiful, and the bottom pancakes are softer.

This is the stack of pancakes I got from a double portion of ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam or any other toppings you like. Bon appetit!

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

How to cook delicious lean pancakes in water without eggs

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

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

What are the benefits of lean pancakes?

How did Lenten baked goods earn their love even from those housewives whose families do not observe fasting? There are several reasons for this, and they are quite significant:

Allergies to lactose and gluten force people to adhere to a strict diet and exclude most delicious foods from their diet, including pancakes made with milk (or other dairy products) and eggs. But lean pancakes on water do not include allergenic products and are not inferior in taste to their counterparts;
Low calorie content. In an effort to lose weight, it is not difficult to fall into despondency and depression due to a 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. Lenten pancakes are a prime example of this;
Economical. This baking is like a recipe for “porridge from an axe”, when there was nothing in the kitchen except flour, water and vegetable oil, which cost several times less than the ingredients of classic pancakes.

Sesame: benefits and harm

discussed in our publication on the website.

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

Here you can take the recipe for classic pea soup.

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

For the dough you should take the ingredients in the following ratio:

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

This Lenten treat will take no more than 60 minutes to prepare, taking into account the time it takes to proof the dough.

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

Cooking lean pancakes in water without eggs step by step:

In a bowl or pan of suitable size, combine all the dry ingredients: salt, baking soda, sugar and flour. Stir everything thoroughly;
Then gradually pour water into the dry mixture and stir, bringing the dough to the desired thickness. This little trick will help prevent lumps from appearing;
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;
Bake pancakes in a hot and greased pancake pan, thinly spreading the batter over the hot surface.

How to make thin pancakes on water without eggs

The classic version of this dish uses soda to create delicious holes in pancakes, but you can do without it altogether by using sparkling water. Particularly daring cooks use Sprite instead of water, but for the first time it is better to limit it to water.

List of products that will be needed during the cooking process:

200 ml highly carbonated water;
200 ml of boiling water;
300 g of premium wheat flour;
30 g granulated sugar;
60 ml 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.

Sift flour into a saucepan or other container with a lid, add sugar and salt. Pour soda over everything, stir quickly and leave covered for half an hour;
After this, pour oil and boiling water into the mixture, stir everything thoroughly so that the dough boils a little;
Then you can start baking, having first greased the pan with vegetable oil. You need to fry the pancakes for 1-2 minutes on one side and literally a matter of seconds on the other side.

How to cook pancakes in water without eggs using yeast

Using yeast to knead the dough significantly increases the cooking time, but the end result is delicate round pancakes with a delicious bready 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 sugar;
75 ml vegetable oil;
5 g table salt;
300 g flour;
3-5 g 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.

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

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

Even if you don’t have flour at home, you can still pamper your homemade ones with delicious thin pancakes.

In this case, semolina will be 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.

It also does a good job as a binding ingredient. Mineral water will add splendor and delicacy to baked goods.

List and proportions of products included:

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

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

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

Pour semolina with mineral water and mix thoroughly so that no lumps form;
Then add banana pulp, sugar and salt. For aroma, you can add a vanilla note;
Stir the dough well until smooth; you won’t be able to do this without kitchen equipment; as they say, a blender and mixer will help;
Then bake 13-14 beautiful and delicate pancakes, after warming them 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 plain water, you can use potato broth, tea, fruit juice or pickle brine to mix the base.

Lenten pancakes made from a mixture of different types of flour are very tasty and aromatic. 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.

The Lenten table can be both tasty and varied. For example, depending on the filling, pancakes can become a hearty and tasty second course or dessert. The Country of Soviets shares recipes on how to bake Lenten pancakes.

Lenten pancakes can be served with savory fillings allowed during Lent, say, mushrooms or potatoes. You can drizzle them with honey or jam or serve them 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 with vegetable oil, so they can only be eaten on Saturdays and Sundays. Lenten pancakes are also served at funerals and below you will find the basic recipes.

Delicious Lenten pancakes

Yeast-free Lenten pancakes on 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

Lenten pancakes with mineral water: recipes

Dissolve salt and sugar in water. Sift the flour, add it to the water with salt and sugar and knead the dough thoroughly until smooth, making sure there are no lumps. Then add soda to the dough (it can be extinguished in advance with citric acid or vinegar) and pour in the oil, stir thoroughly.

Pancakes with mineral water, lean

Heat the frying pan thoroughly, grease it once with vegetable oil and bake the pancakes over high or medium heat. If the pancakes turn out to be a bit dry or difficult to remove from the pan, you can grease the pan with oil several more times.

Lenten pancakes with mineral water

Yeast Lenten Pancakes

You can also make lean pancakes using 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.

Lean pancakes with yeast

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 will form in the dough, thanks to which it will stretch, and you will be able to bake pancakes normally.

In the meantime, prepare the dough. Yeast and 1 tsp. Dissolve the 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. This dough will make thick pancakes; if you need thin ones, add 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 prepare delicious Lenten pancakes made with mineral water. If you knead the dough with mineral water, you will get tender and delicate lean pancakes. We will need the following products:

mineral water "Borjomi" type - 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 non-stick frying pan.

Lenten pancakes with apples

Do you want to make delicious lean pancakes with apples? 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

Mix salt, sugar, flour, soda and butter. The resulting dough should stand for a while, then beat it again.
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 turn over to the other side and fry for 10-15 seconds. Grease the finished pancake with honey.
Chop the apples using a coarse grater, add sugar and cinnamon and place the bowl with the mixture on the fire for just 5 minutes, stirring the contents constantly.
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 the pancakes, they can be rich, yeast, thin, lean, openwork, holey, etc. In this review we will discuss all types and options for preparing lean pancakes. And in order for them to turn out right, you need to know some tricks.

The main ingredients of lean pancakes: flour, water, sugar, vegetable oil and salt.
The dough is kneaded on a yeast or lean basis.
The following liquid components can be used: mineral or ordinary water, vegetable broth, vegetable or fruit juices.
You can also experiment with flour. You can get pancakes with different flavors using rye, wheat, buckwheat or oat flour.
In addition, lean pancakes can be stuffed with fillings of berries, jams, nuts, pumpkin, dried fruits, etc. The savory filling can be made from mushrooms, cabbage, legumes, buckwheat, herbs or other vegetables.
Since the dough does not contain eggs or milk, lean pancakes may be pale. To give them an appetizing color, cocoa or turmeric is added to the dough, and chopped herbs are added to unsweetened pancakes.
For a more interesting taste, water is diluted with fruit juice.
You can get pancakes with holes if you make the dough with highly carbonated mineral water.
The flour must be sifted in order to saturate it with oxygen and obtain an airy and tender dough.
It is more convenient to use deep dishes for kneading dough. It is better to work with a whisk.
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.
Turn the pancake over in the frying pan when the top layer becomes almost dry and a golden brown edge appears around the edges.

Lenten thin pancakes - a classic recipe

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

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

Step-by-step preparation:

Pour flour, sugar, vanillin and salt into a deep bowl. Mix dry ingredients.
Gradually add room temperature drinking water, kneading the dough until smooth. Since flour gluten may vary depending on the manufacturer, more or less water may be needed. Now the main thing is that the pancakes turn out thin. To do this, dilute the dough to a very liquid consistency, literally like water.
Pour vegetable oil into the dough and knead.
Pour a ladle of dough into a heated frying pan and let it spread over the entire surface.
Fry the pancake on one side for 2 minutes, then turn it over and cook until golden brown.

Lenten thin pancakes with mineral water

These days it is not customary to boast about the significant thickness of pancakes. The “fashion” includes perforated, light and lace structures. 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.
Refined lean oil - 2 tbsp.
Honey - 3 tbsp.
Salt - a pinch

Step-by-step preparation:

Mix flour with salt.
Gradually pour mineral water into the flour and knead the dough until smooth. The thinner the dough, the thinner the pancakes will be.
Pour vegetable oil into the kneaded dough and mix it well until completely dissolved.
Add honey and stir again. If the honey is thick, melt it a little in a water bath.
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 “lumpy”.
Scoop out the dough and pour it into a well-heated frying pan.
Fry the pancake on both sides until golden brown. This process will take about 2-3 minutes.

Lenten pancakes with water and coffee

Lenten pancakes do not mean that they are not tasty. They are just as elastic, soft and tender. Moreover, 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 tbsp.
Drinking water - 2 tbsp.
Refined oil - 4 tbsp.
Salt - a pinch

Step-by-step preparation:

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

Lenten pancakes with water and lemon juice

Porous pancakes without carbonated table water and eggs are made appetizing and delicious. You just need to add a little soda, which is extinguished 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:

Dissolve salt and sugar in water.
Sift the flour through a sieve into the water and stir the dough until smooth.
Wash the lemon and squeeze out the juice, which you can use to extinguish the soda. Add it to the total mass, mix and wait for bubbles to appear. This will happen in literally 2 minutes.
Pour oil into the dough and mix again.
Bake pancakes in a preheated frying pan until golden brown on both sides.

Lenten pancakes with yeast - a classic recipe

Despite the small list of ingredients and the simplicity of the recipe, the pancakes turn out 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 tbsp.

Step-by-step preparation:

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

Lenten pancakes made with yeast and tomato juice

Fragrant, fluffy, soft, airy... These are yeast pancakes made with tomato juice. An excellent 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 tbsp.

Step-by-step preparation:

Mix the ingredients in two bowls at the same time. 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 for the gluten to develop. Then it will be smooth and stretchy.
Pour warm drinking water into another container, add 1 tsp. sugar and yeast. Stir and leave in a warm place until foam forms.
Pour the foamed dough into the dough and mix. Leave again for half an hour until bubbles form.
Pour vegetable oil into the bubbling dough, add salt and stir. 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.
Bake pancakes on both sides in a well-heated frying pan.

Lenten thin pancakes with holes - recipe with apple juice

As you know, pancakes are baked with anything, whatever is left in the refrigerator. This recipe is more cunning, but this makes it even tastier - pancakes with apple juice.

Ingredients:

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

Step-by-step preparation:

In a bowl, combine flour, sugar, salt, cinnamon powder and baking soda. Mix dry ingredients.
Pour a thin stream of apple juice over them, kneading the dough until the consistency of liquid sour cream, without lumps.
Pour in vegetable oil and stir again.
Heat 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.
Fry the pancake on both sides until golden brown.

Lenten 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 little turmeric.

Ingredients:

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

Step-by-step preparation:

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

Lenten pancakes on water without eggs

Cooking lean pancakes in water without eggs.

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

Ingredients for Lenten pancakes on water

It's Lent, and as luck would have it, we remember pancakes, and our family asks us to cook them, and we really want to please them with delicious pancakes. And, it seems, what kind of pancakes are there without eggs and milk, but there are lean pancakes in which these important ingredients are replaced with others, as a result they turn out no worse than the pancakes we are used to and love. In addition, lean pancakes have a significant advantage: they are not as heavy as regular ones and have a low calorie content, so they are good for those who are watching their figure and for those who are fasting.

Lenten recipes with step-by-step photos

Rice pancakes with mushrooms So it is quite possible to please yourself and your loved ones with pancakes during Lent, because the recipe for Lenten pancakes is made taking into account all abstinence in food prescribed by religious rules: no eggs, no milk, no sour cream. Dough for lean pancakes can have either a fresh or yeast base. You can cook delicious lean pancakes with plain water. The main ingredients of Lenten pancakes are flour, water, salt, sugar and vegetable oil, the presence of which indicates that pancakes can only be prepared on days permitted by the church: Saturday or Sunday. Water, vegetable or cereal decoctions, or highly carbonated mineral water can be used as a liquid base. By combining different types of flour, you can get different types of lean pancakes - mix rye or buckwheat, as well as oat or corn flour with wheat flour. This ability to use different types of flour and a variety of fillings opens up endless possibilities 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 preserves, dried fruits, steamed and ground in a blender with honey or sugar, as well as sweet pumpkin, lightly stewed in a frying pan with sugar, apples, bananas, pears, berries , kiwi, pineapples or other fruits pureed or lightly fried with sugar or honey, chopped nuts or coconut with honey. Lenten pancakes with savory fillings will be no less tasty: mashed potatoes with fried onions or with fresh herbs, buckwheat and mushrooms, stewed cabbage with herbs, mushrooms with onions, with eggplant and zucchini stew, as well as with various baked goods. Perhaps among our recipes you will find one that will become the ideal dish on your Lenten table.

Lenten pancakes on the water

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

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

Pancakes with mineral water

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

Preparation:
Mix the sifted flour with salt and sugar, add mineral water and vegetable oil and mix thoroughly. Heat a frying pan, pour just a little vegetable oil into it so that the pancakes do not stick to the surface of the frying 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.

Preparation:
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 flour. If you want thick pancakes, add another 1-2 tbsp. flour. Add baking powder and whisk until there are no lumps. Heat a frying pan, grease it with vegetable oil, and bake pancakes.

Pancakes with brine

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

Preparation:
Add flour and soda to the brine and stir thoroughly until thickened. Grease a frying pan with vegetable oil, heat it and bake the pancakes on both sides until browned.

Pancakes with apple and lemon juice

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

Preparation:
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, stir with a whisk, then add the rest of the liquid, continuing to stir. Grease a frying pan with vegetable oil, heat it up and start baking pancakes.

Pancakes with soy milk

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

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

Lenten yeast pancakes

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

Preparation:
Mix flour with 4 tsp. sugar in a deep bowl. Pour 200 ml of warm water into it and leave for 15 minutes. Meanwhile, prepare the dough. To do this, dissolve yeast and 1 tsp in 100 ml of warm water. sugar until foam appears. Then pour the prepared 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, stir and bake pancakes in a heated frying pan on both sides. This dough makes thick pancakes; if you want thin pancakes, add another 100 ml of water to the dough.

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

RRussian yeast pancakes (an old recipe)

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

Preparation:
In the evening, knead a fairly thick dough from buckwheat and half the amount of wheat flour, yeast and water 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 enough warm water into the dough so that it has the consistency of sour cream and stir. Then you can start baking pancakes.

Lenten buckwheat yeast pancakes “Grechishniki”

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

Preparation:
Dissolve fresh yeast in half a glass of warm water, then add another half glass and stir until smooth. Without stopping stirring, 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 place again in a warm place. As soon as the dough rises again, start baking pancakes. Do not stir the dough.

Lenten millet yeast pancakes

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

Preparation:
Pour 3 cups of boiling water over millet flakes, put on fire and cook for 3 minutes. Cool the resulting porridge. Dissolve the yeast in a third of a glass of water, adding 1 tsp. Sahara. Add flour to the porridge, stir, then 1 glass of water, sugar, salt and yeast. Mix everything well, cover and leave for 1 hour for the dough to rise. Then pour 1 glass 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 stacks wheat flour,
4 tbsp vegetable oil,
1 stack rice,
2 tbsp. Sahara,
½ tsp. soda,
½ cup raisins,
salt - to taste.

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

Potato pancakes with mineral water

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

Preparation:
Peel the potatoes, cut them into cubes and boil until tender. Then drain off the 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 stir. Fry as usual. These pancakes will be especially good with mushrooms or sauerkraut.

Lenten oat pancakes

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

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

Lenten semolina pancakes

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

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

Lenten corn pancakes

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

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

Vegetable Lenten Pancakes

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

Preparation:
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. Place the finished pancakes in a saucepan, cover with a lid and let stand for a while, about 5-10 minutes, they will become even tastier. Before serving, sprinkle the pancakes with lightly toasted sesame seeds.

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

Fluffy milk pancakes without yeast recipe