Pancakes on water: recipes for cooking with eggs, without baking powder

Pancakes are American pancakes. They are so loved in this country that they are sold in every cafe and restaurant not only for breakfast, but also as dessert. They are most often served with maple syrup, chocolate, whipped cream and various berries.

While I was in the USA for a certain time, I also became addicted to this food. And when I returned home, I even took a couple of packages of dry pancake mix with me. But soon it ended, and it was necessary to look for an alternative. Therefore, I hasten to share with you the coolest recipes for such baking!

Well, how to prepare our Russian pancakes, read ⇒ here. Armed with these wonderful and easy recipes, your mornings will never be the same!

Traditional pancakes

Ingredients:

• gluten-free universal mixture – 300 gr., • vegetable milk (coconut/almond/cashew) – 750 ml, • baking powder – 1 tsp.
with a slide • vanilla – 1/2 tsp, • sugar – to taste, • sweet syrup or honey – to taste. Preparation:
1. Sift the gluten-free flour/mixture, add baking powder, sugar, vanilla (1/2 tsp if dry). Mix with a whisk until smooth. 2. Pour in coconut milk, vanilla (1/2 tsp if liquid). Stir until the consistency of thick sour cream. 3. Bake in a dry, well-heated frying pan on both sides. 4. Place the finished pancakes in piles and pour with syrup or honey.

Features of cooking

Typically, dairy-free versions of dishes are developed for people who are allergic or intolerant to lactose and other components of cow's milk, as well as those following a vegan diet. In this case, use water or various plant substitutes. But there are also simply modified recipes that suggest adding kefir, yogurt, whey, condensed milk and other fermented milk or canned products instead of milk. This is not due to dietary nutrition, but to the taste preferences of different people.

According to one version, the use of fermented milk products instead of milk promotes a more pronounced reaction of leavening agents, resulting in more fluffy pancakes. It happens that already during the preparation of the dough, the housewife notices that there is no milk in the house or is unsuitable for consumption. But this does not mean that you need to abandon your plans. Pancakes can be prepared according to the classic recipe, but replacing milk with other available products.

Any non-dairy substitutes should be added in the same amount as milk required. These can be practically any liquid products. Even beer will do - the yeast in it will give the dough extra fluffiness, and the pancakes will have a malt flavor. For a milder taste, you can use apple or grape juice.

Plant milks such as almond, rice or soy milk are a versatile substitute. It is suitable in any case - both when preparing meatless products, and for vegans, and for people with intolerance to animal dairy products. You can also use chocolate versions of these drinks if you want to make sweet pancakes.

Pancakes with prunes

Ingredients:

• banana – 1 pc., • prunes – 50 gr., • water – 80 ml, • corn oil – 12 gr., • corn flour – 70 gr., • tapioca starch – 13 gr.
Preparation:
1. Puree bananas and prunes in a blender, pour into a container for cooking. Add flour and starch. 2. Pour out some of the water, stirring the dough, then pour out the remaining water. The mixture should be homogeneous. 3. Let the dough stand for 5-7 minutes, add corn oil. 4. Bake in a dry frying pan, covered, turning over to the other side.

Apple pancakes

Ingredients:

• banana – 1/2-1 pcs., • medium apple – 1 pcs., • water – 80 ml, • corn oil – 10 g., • mixture of gluten-free flour with baking powder – 100 g.
Preparation:
1. Mash the banana with a fork, grate the apple on a fine grater. Mix. 2. Add flour, pour out some of the water, stirring the dough, then add the remaining water. The mixture should be homogeneous. 3. Let the dough stand for 5-7 minutes, add corn oil. 4. Bake in a dry frying pan, turning to the other side.

Pear pancakes

Ingredients:

• banana – 1/2 pcs., • large pear – 1 pcs., • water – 80 ml, • corn or sesame oil – 10 g., • gluten-free flour – 100 g.
Preparation:
1. Mash the banana with a fork, grate the pear on a fine grater. Mix. 2. Add flour, pour out some of the water, stirring the dough, then add the remaining water. The mixture should be homogeneous. 3. Let the dough stand for 10 minutes, add corn oil. 4. Bake in a dry frying pan, turning to the other side.

Water pancake recipe

Pancakes without milk, the recipe with photos of which is presented below, are easy to prepare. This requires a minimum set of inexpensive products and a desire to treat yourself and your loved ones to delicious “American” pancakes.

To make pancakes without milk (with water), you need the following set of products:

• wheat flour - one glass,
• chicken eggs - one piece,
• boiled water - 3/4 cup,
• salt - on the tip of a teaspoon,
• granulated sugar - one tablespoon (less possible),
• vanillin - 1/2 teaspoon,
• baking powder - 3/4 teaspoon (or 1 tablespoon baking soda and 1/2 teaspoon citric acid),
• olive oil - two tablespoons.

In a container, mix flour with baking powder, granulated sugar, and vanilla. Fluff everything thoroughly with a hand whisk.

Separate the white from the yolk. Mix the yolk with water.

Pour the water and yolk into the flour mixture. Beat everything well with a blender.

Beat the egg whites with salt until stiff, then gently fold the foam into the previously prepared mixture with flour. Mix with a spoon.

Pour two tablespoons of olive oil into the dough (can be replaced with melted butter or any vegetable oil), mix.

The dough should be thick and should not spread when baking.

Heat the frying pan thoroughly (no need to grease it), and spoon the dough onto it in portions with a spoon or ladle.

Bake the pancakes over medium heat on both sides. When frying, turn the pancake over to the other side after bubbles appear.

The finished pancakes are placed in a stack and served with condensed milk, jam, honey, berries, etc.

Chocolate pancakes

Ingredients:

• bananas – 2 pcs., • cocoa – 3 tsp., • plant milk – 30 g., • cocoa butter – 10 g., • gluten-free flour – 80 g., • baking powder – 1/3 tsp. , • Jerusalem artichoke syrup – 10 ml.

Preparation:

1. Mix flour, cocoa and baking powder. Puree the bananas in a blender. 2. Add syrup, milk and cocoa butter melted in the microwave. Mix everything and combine with dry ingredients. 3. Bake in a dry frying pan with a lid on both sides.

Useful tips and tricks

Dairy-free pancakes can be made with any of a variety of milk substitutes. The only product that is undesirable to add to the dough is carbonated water. Despite the presence of bubbles, the structure of the dough will deteriorate.

Other useful tips and tricks look like this:

• Sifting the dry ingredients has a number of benefits: the process removes unwanted contaminants and helps the flour combine better with the sugar, baking powder and salt. In addition, it is much easier to measure its exact amount, compared to simply transferring it from the package.
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• The required number of components should be measured according to all the rules. There are different measuring cups and spoons - some are designed for liquid foods, others for dry foods. If you measure dry ingredients using a liquid cup, the calculation will be incorrect.
• To add to the dough and for frying, use vegetable oils with a neutral odor - for example, rapeseed, sunflower or safflower. You can add flavored coconut oil if you wish, but it may not work with every recipe.
• There are many different types of sugar, including white, brown, vanilla and coconut. If a recipe simply states the word “sugar” without explanation, it is talking about white, the most commonly used sugar. Brown sugar is distinguished by its molasses content. It is rarely used for making pancakes, mainly with dessert chocolate options. Vanilla sugar is regular white sugar that has been flavored with vanilla beans. It is used in very small quantities to add flavor to the dough.
• Vanilla is a product from the pod of a plant known as the vanilla orchid. Vanilla extract is made by soaking the seeds of the plant in alcohol for some time. This is the most common natural flavoring. Vanilla paste is a product that contains a mixture of purified natural plant seeds and their extract. Vanillin is a synthetic flavor that completely imitates the natural smell. All of these products are interchangeable, but the required quantity may vary greatly. When replacing the fragrance yourself, you should take this into account and focus on the intensity of the smell.
• When adding whole eggs to the dough, it doesn't matter whether they are refrigerated or heated. But if the recipe calls for separating them into whites and yolks and beating them separately, they must be at room temperature. If you urgently need to reheat a chilled egg, you can place it in a bowl of warm (not hot) water.
• Eggs can be replaced not only with a suspension of chia or flax seeds, but also with applesauce or banana puree. This is explained by the fact that apples contain large amounts of pectin, and bananas are rich in starch. Both of these substances can be successfully used as thickeners and stabilizers. However, it is worth considering that such a replacement will change the taste of the finished product.
• Dairy products are milk and any food made from it, including cheese, cream, butter and yogurt. Eggs are an animal product, but have nothing to do with milk. Therefore, if you are intolerant to dairy products, they should not be excluded from your diet.
• Baking soda is a leavening agent—it produces carbon dioxide when mixed with foods such as citric acid, citrus juice, yogurt, kefir, buttermilk, cocoa, and vinegar (which contain acid). Thanks to this reaction, the dough becomes airy and porous.
• Baking powder or baking powder is a mixture of baking soda, citric acid and sometimes cornstarch. It is activated when it gets wet and mixed with wet dough ingredients. Because baking powder already contains acid, it is used in recipes that do not require the addition of any acidic ingredients.

In pancake recipes that use fermented milk products or fruit juices instead of milk, you can add soda as a leavening agent. If you intend to knead the dough using water or vegetable milk, you will need baking powder.

Banana pancakes

Ingredients:

• bananas – 2 pcs., • vegetable milk – 70 gr., • water – 40 ml, • oat flour – 160 gr., • corn oil – 10 gr., • soda – 1/2 tsp, • vinegar – 1 tsp, • sugar – 30 gr.
Preparation:
1. Puree the banana with a blender.
Add butter, milk, sugar, vinegar. 2. Mix flour with soda, pour into a bowl with liquid ingredients. Add water gradually until it reaches the consistency of thick sour cream. 3. Fry in a well-heated dry frying pan with a lid on both sides.

Pancake: energy value

Pancakes are quickly gaining popularity in Russia. Many housewives are interested in trying new recipes from peoples around the world, including pancakes.

Classic ones are made from flour, milk, eggs and sugar. They contain quite a lot of carbohydrates.

One hundred grams of classic dessert contain:

• carbohydrates - 49 percent,
• proteins - 8 percent,
• fat - 48 percent.

Energy value - 223 kilocalories per 100 grams.

Those looking to eat low-calorie foods should try pancake recipes without dairy or with whole wheat flour.

Tender pancakes

Ingredients:

• pear puree – 350 gr.
(5 pcs.), • rice flour – 100 gr., • chickpea flour – 60 gr., • potato starch – 40 gr., • baking powder – 1 tsp., • corn oil – 40 gr., • coconut sugar – 40 gr., • salt – to taste. Preparation:
1. Peel the pears, grate and puree with a blender. Add sugar and butter. 2. Mix flour, salt, baking powder and starch separately. 3. Combine the two mixtures to the consistency of thick sour cream. The amount of flour may vary depending on how juicy the pears are. 4. Bake in a dry frying pan on both sides.

A complete breakfast for your family

Pancakes using water without baking powder are easy to prepare. Those with a sweet tooth will appreciate the taste of this delicacy. Our housewives have modified the recipe for classic American pancakes beyond recognition. Have you ever tried potato pancakes? This breakfast will please everyone without exception.

Compound:

• 3 tbsp. mashed potatoes;
• 1 tbsp. premium wheat flour;
• a little refined sunflower seed oil;
• ½ tbsp. grated hard cheese;
• 1 chicken egg;
• salt to taste.

Preparation:

1. You can use mashed potatoes to make unsweetened pancakes.
2. If there is no ready-made dish, let's start by preparing potato tubers. Peel the potatoes, wash them, cut them into cubes of any size.
3. Boil until done.
4. We drain the water, but not all of it.
5. Grind the potatoes to a puree consistency.
6. Sift premium wheat flour.
7. Grind hard cheese on a coarse grater.
8. Combine slightly cooled mashed potatoes with a chicken egg and grated cheese.
9. Mix well.
10. Without ceasing to stir, add flour little by little.
11. Stir the potato mixture until smooth.
12. Heat the refined sunflower seed oil in a frying pan.
13. Spoon potato pancakes and fry until golden.
14. You can serve this dish with sour cream sauce.

It is most convenient to fry small-sized pancakes. Ideally, according to the American recipe, the relatives of our pancakes have a diameter of 10-12 cm. Baking powder or baking soda will make the baked goods airy and porous. Feel free to get creative by adding some confectioners' chocolate or cocoa powder. No one can resist chocolate pancakes.

Zucchini pancakes

Ingredients:

• banana – 1/2-1 pcs., • small apple – 1 pcs., • small zucchini – 1/2 pcs., • water – 90 ml, • corn oil – 10 gr., • corn flour – 100 gr.
Preparation:
1. Mash the banana with a fork, grate the apple and zucchini on a fine grater. Mix. 2. Add flour, gradually pour in water. The mixture should be homogeneous, like thick sour cream. Let stand for 5 minutes, add corn oil. 3. Bake in a dry frying pan, turning to the other side.

Pancakes with nut milk

Ingredients:

• banana – 1 pc., • amaranth flour – 1.5 tbsp., • nut milk – 1.5 tbsp., • water – 2 tbsp., • soda – 0.5 tsp., • salt – a pinch, • vegetable oil – 3 tbsp. .l.
Preparation:
1. Beat all ingredients with a mixer or whisk until smooth. 2. Bake in a dry frying pan with a lid on both sides.

Rice pancakes

Ingredients:

• banana – 2 pcs., • rice flour – 7 tbsp., • soy milk – 300 ml, • baking powder – 1 tsp., • nut oil – 1 tbsp., • Jerusalem artichoke syrup – 3 tbsp. l., • vanilla – a pinch.
Preparation:
1. Puree bananas in a blender, mix with some soy milk. 2. Combine dry ingredients and pass through a sieve. 3. Combine the dry ingredients with the remaining milk, add nut butter, Jerusalem artichoke syrup and mix well until smooth and tender. 4. Fry in a hot frying pan with a small amount of oil. Delicious pancakes are the perfect lazy breakfast or afternoon snack. And thanks to the absence of wheat, milk and eggs in the recipes we offer, this is also an economical and original option! So live a tasty, healthy and varied life!

Cooking pancakes with kefir

• 0.2 l kefir;
• 150 g wheat flour;
• 1 egg;
• 4 tbsp. spoons of sugar;
• 2 tbsp. spoons of cocoa powder;
• 1 tbsp. a spoonful of sunflower oil;
• 1 teaspoon of drinking water;
• 1 teaspoon of soda;
• Salt.

Preparation:

1. Combine granulated sugar and eggs. Beat well until strong foam appears.
2. Pour in warm kefir. Add vegetable oil. Beat well.
3. Combine flour and cocoa powder. Add to other products. Stir with a fork. Make sure that the lumps are completely dissolved.
4. Add soda, mix well. Leave to infuse for a quarter of an hour. A sign that the dough is ready will be the formation of bubbles on its surface. It is recommended to bake the pancakes until the dough thickens. The approximate frying time for the flatbreads is 4-6 minutes.