Delicious, soft, tender and beautiful - pancakes without eggs. This is a vegetarian lean recipe for people who are fasting.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pancakes are, first of all, a holiday! When we cook them, there is always a special atmosphere of joy and good mood at home. This is explained by various reasons. Perhaps one of them is that our ancestors considered round pancakes to be a symbol of the sun when they cooked them for Shrovetide. But the sun is always happy!
In this recipe, I will tell you a recipe for making unusual pancakes - no eggs. Since pancakes are rarely cooked without them, therefore the dish is unusual. At the same time, they are quite tasty. This method of cooking will help you out when you are about to bake pancakes, but no eggs were found in the refrigerator and you don't want to go to the store for them. It's also a great way to feed your family deliciously while fasting, and it's also a great recipe for vegetarians.
The composition of the main products differs slightly from the classic version not only by the absence of eggs, but also by the fact that ordinary drinking water is used instead of the usual milk. If you wish, then such pancakes can be made tastier, for example, put banana, strawberry or apricot puree, pumpkin, carrot or apple shavings, etc. into the dough. Then the pancakes will remain the same lean, but more delicious. Therefore, do not be afraid to experiment and delight your family with new tastes of pancakes.
- Caloric content per 100 g - 175 kcal.
- Servings - 20
- Cooking time - 30-40 minutes, plus half an hour for infusing the dough
Ingredients:
- Flour - 200 g
- Drinking boiled chilled water - 450 ml
- Vegetable oil - 2 tablespoons
- Vanilla sugar - 1 tsp
- Sugar - 3 tablespoons or to taste
- Salt - a pinch
Cooking pancakes without eggs, recipe with photo:
1. In a bowl for making pancake dough, pour flour, sift through a fine sieve and pour drinking water.
2. Knead the dough to the consistency you need. For thin pancakes, add more liquid to make the pancakes thicker - add less water. Then pour vegetable oil into the dough, add salt and sugar.
3. Knead the dough again to distribute the butter evenly and let it sit for half an hour to release the gluten. Then the pancakes will be stronger and will not tear when turning over in the pan. It is especially important to do this with this recipe, because there are no eggs in it.
4. Place the pan on the stove and heat well. Before baking the first pancake, brush it with a thin layer of oil to prevent the pancake from becoming "lumpy". Then scoop a portion of the dough with a ladle and pour it into the middle of the pan. Twirl it so that the dough spreads evenly over the entire area.
5. Fry the pancake on one side over medium heat for about 2-2, 5 minutes, then turn it over to the back side, where cook in half the time. Serve the finished dish hot with any jam or jam. You can also stuff the pancakes with your favorite fillings.
See also a video recipe on how to cook pancakes without eggs.
