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Lenten pancakes - original recipes for a delicious dish for the Lenten menu. Recipes for sourdough pancakes Fluffy sourdough pancakes recipe

When fasting, you have to define your menu within the established framework, excluding from it all products of animal origin. Some dishes need to be abandoned altogether, while some can be presented in alternative versions, such as lean pancakes.

How to cook lean pancakes?

To make lean, fluffy pancakes, you need to follow simple recommendations, which will ultimately give you the opportunity to enjoy the desired taste of your favorite food.

1. To prepare the dough, use only sifted flour.
2. When adding grated vegetable or fruit mass to the base, squeeze it out using gauze to remove excess moisture.
3. The dough is often prepared with the addition of quenched soda or using yeast, giving it time to proof in a warm place.
4. Fry lean pancakes in a frying pan with a thick bottom in heated refined vegetable oil.

Lenten yeast pancakes - recipe

Lenten yeast pancakes are invariably fluffy and soft. To implement the recipe, you can take dry yeast in the specified proportions or replace it with 20 grams of fresh. By varying the amount of sugar, you can get a delicacy of any degree of sweetness, and also add a little vanillin or vanilla extract to the dough for flavor.

Ingredients:

• flour - 4 cups;
• water – 3 glasses;
• dry yeast – 2 teaspoons;
• sugar – 4 tbsp. spoons;
• salt – ½ teaspoon;
• vegetable oil for frying.

Preparation

1. In a bowl, mix flour, dry yeast, sugar, salt and pour everything with water heated to a pleasant warmth. When using fresh yeast, it is first dissolved in water.
2. Mix the dough components with a whisk until smooth.
3. Leave the base covered with a lid in a warm place for 40-60 minutes.
4. Take a small amount from the suitable base without stirring it with a spoon and place it in the heated oil.
5. Fry the lean pancakes until golden brown on both sides.

Lenten oat pancakes

Another variation of yeast products is lean. This healthy dish will come in handy not only during Lent. Supporters of a healthy diet will appreciate the valuable characteristics of the delicacy and will be happy to include it in their menu as often as possible. Instead of water, you can use plant-based milk, such as coconut milk, as a liquid base.

Ingredients:

• small oat flakes - 1 cup;
• flour – 1 glass;
• water – 1 glass;
• dry yeast – 2 teaspoons;
• sugar – 1 tbsp. spoon;
• salt – ¼ teaspoon;
• vegetable oil for frying.

Preparation

1. Combine the sifted flour with flakes, dry yeast, salt, sugar, mix and add warm water.
2. Mix the base and place in a warm place for an hour.
3. After a while, without stirring the dough, the delicious lean pancakes are fried in the traditional way.

Lenten pancakes with apples

If you love apples, the following product recipe will definitely appeal to you. Lenten apple pancakes turn out aromatic, with a subtle fruity note. You can add a little ground cinnamon to the dough, which will make the dessert even piquant. The process of creating 4 servings of treats will take about an hour.

Ingredients:

• flour – 1.5 cups;
• water – 1 glass;
• dry instant yeast - 2 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• apples – 2 pcs.;
• salt – ¼ teaspoon;
• vegetable oil for frying.

Preparation

1. Instant yeast is mixed with sugar and salt, poured with warm boiled water and stirred.
2. Grate the apples and add them to the liquid yeast mixture.
3. Mix the sifted flour into the dough and ensure that all flour lumps are dissolved.
4. Place the container with the dough in a bowl of warm water and leave for 30 minutes to rise.
5. Fry lean apple pancakes in heated oil, selecting small portions and placing them in a frying pan.

Meatless Banana Pancakes

Lenten ones are no less delicious, giving the products a stunning aroma and unusual taste. It is preferable to use ripe soft fruits, which can be easily mashed into puree using a regular fork. Small oat flakes are left in their original form, and large ones are ground in a blender or coffee grinder.

Ingredients:

• water – 2 glasses;
• bananas – 2 pcs.;
• flour – 1.5 cups;
• oatmeal – ½ cup;
• baking powder - 2 teaspoons;
• salt – ¼ teaspoon;
• vegetable oil – ¼ cup;
• granulated sugar - 2 tbsp. spoons.

Preparation

1. Combine flour, flakes, baking powder, sugar, salt.
2. Banana puree is mixed with water and poured into the dry ingredients.
3. Mix the dough thoroughly, adding a tablespoon of oil.
4. Lean banana fritters are fried in the traditional manner.

Lenten buckwheat pancakes

Lenten pancakes, the recipe for which will be outlined below, are prepared from a mixture of regular and buckwheat flour. The latter can be purchased ready-made or made independently by grinding buckwheat in a coffee grinder. It is very tasty to serve the delicacy with liquid honey, jam or fruit and berry syrup.

Ingredients:

• wheat and buckwheat flour – 100 g each;
• warm water – 400 ml;
• granulated sugar - 2 tbsp. spoons;
• dry yeast - 2 teaspoons;
• salt – ¼ teaspoon;
• vegetable oil for frying.

Preparation

1. Dissolve yeast in warm water.
2. Combine two types of flour, sugar and salt, pour into the yeast mixture.
3. Mix the base with a whisk and leave in a warm place for an hour.
4. From the suitable dough, without stirring it, buckwheat pancakes are fried, like traditional ones, in a heated frying pan with oil.

Lenten pancakes with mineral water

Even without the addition of yeast or baking powder, lean pancakes made with water containing a large number of gas bubbles are moderately fluffy and soft. If desired, you can add a little vanilla or grated fresh apple to the base, which will enrich the fresh taste of the products and make them more appetizing and aromatic.

Ingredients:

• highly carbonated water – 2 glasses;
• flour – 500 g;
• sugar – 2 tbsp. spoons;
• salt – ¼ teaspoon;
• vegetable oil for frying.

Preparation

1. Dissolve salt and sugar in the soda, stir in the sifted flour, ensuring that all lumps are dissolved.
2. Leave the bowl with the base for 20 minutes.
3. Fry the products in hot oil, laying out small portions of dough and browning it on both sides.

Lenten pancakes on sourdough

If you have traditionally used bread or other homemade baked goods, it’s time to prepare lean pancakes without yeast and baking powder, using a natural “living” product. In this case, you can replace granulated sugar with liquid or melted honey and add apples, berries, vanilla or cinnamon to the base.

Ingredients:

• sourdough – 3 tbsp. spoons;
• water – 1 glass;
• flour – 300 g;
• sugar or honey - 2 tbsp. spoons;
• vegetable oil – ¼ cup.

Preparation

1. Pour 100 ml of water into the starter, add 4 tbsp. spoons of flour, mix and leave warm for 1.5-2 hours.
2. Add the rest of the water, dissolving sugar or honey in it, pour in a tablespoon of butter and add flour, achieving a texture like thick sour cream.
3. Let the mixture sit for an hour and begin baking the pancakes.

Lenten zucchini pancakes - recipe

Lenten zucchini pancakes can be prepared for serving for breakfast, dinner or lunch. To prepare the base, you can use vegetable fruits of any ripeness, removing the inner pulp with hard seeds if necessary and discarding the peel. In half an hour you can prepare a meal for four.

Ingredients:

• peeled zucchini – 500 g;
• flour – 1.5 cups;
• salt, pepper - to taste;
• vegetable oil for frying.

Preparation

1. Grind the squash pulp, add some salt and leave for 10 minutes.
2. Squeeze the vegetable mass out of the juice using a piece of gauze, season with pepper, and stir in flour.
3. Fry lean vegetable zucchini pancakes in a heated frying pan with vegetable oil.

Lenten pumpkin pancakes

Using the idea of ​​the previous recipe, you can prepare unsweetened lean ones. Instead of wheat flour, in this case chickpea flour is often used, and for piquancy the base is supplemented with various herbs and spices. The products can also be prepared as a dessert by adding a little vanilla and granulated sugar to the dough instead of spices.

How to prepare recipes for sourdough pancakes - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes with apples, honey and cinnamon! Sourdough, without yeast or eggs

Sourdough recipe I have the simplest one, because I have never made sourdough before and bread without yeast at all I baked it for the first time a couple of days ago!

My starter is almost completely converted to wheat. I don’t know how the strength of the sourdough is determined, but for me it doesn’t fall asleep even in the refrigerator :) It comes up quite quickly, although I write that I’m waiting a couple of hours, in fact today I watched it on purpose, it came up in 1 hour 20 minutes on a warm floor under a film. Since the starter actively lives and breathes, at each daily feeding you need to either throw away some of it or look for ways to incorporate it into baked goods :) But, such a quantity of bread Even in my family they can’t handle it, so... sourdough pancakes! Unlike yeast pancakes, these can be eaten straight from the stove, which is what my family does! (Yeast pancakes are still not very healthy to eat hot; I even try not to give the children hot bread if it is made with yeast. Only the husband can afford to indulge in warm bread, and the children will still have time to ruin their stomachs)

So, a recipe for sourdough pancakes with apples, cinnamon and honey! How delicious, have you already imagined? In such a cold as we have now, it’s time to indulge in lush goodies with honey and apples :)

Contents [Show]

1. Sourdough – 3 tbsp. spoons
2. Water – 100 ml.
3. Milk – 150 ml.
4. Flour – about 300 gr. + *I, as always, use flour with 13% protein content. Premium wheat
5. Honey – 2 tbsp. spoons
6. Vegetable oil – 3 tbsp. spoons
7. Apple – 1 pc.
8. Cinnamon - to taste *I have 0.5 tsp.

How much to weigh in grams - read for those who don’t have measuring utensils, how to count the amount of one or another ingredient with spoons!

Preparation:

1. Dilute the starter with water (100 ml) and add 4-5 tbsp. spoons of flour. We get the batter, put it under the film in a warm place *It took me 1 hour 20 minutes to get up
2. Pour into the suitable dough warm milk
3. Add honey *If the honey is candied, melt it in a water bath or in the microwave until liquid.
4. Mix, add vegetable oil and flour so that the dough is like sour cream
5. Place under plastic wrap in a warm place until it bubbles. *Took me about an hour
6. Mix finely chopped apple and cinnamon into the risen dough.
7. Stir
8. Fry over low heat, covered, for 2-3 minutes in a small amount of vegetable oil. *So as to grease the pan
9. Ready! Serve with honey, jam, sour cream, condensed milk at your discretion!

Bon appetit!

If you store wheat starter at room temperature, it needs to be renewed daily, or even twice a day. The selected part of the starter can, of course, be thrown away (as a rule, we are talking about very small quantities - literally a teaspoon or a tablespoon), or you can put it in a separate bowl and store it in the refrigerator. As a result, a decent amount of fermented dough (mature sourdough) accumulates quite quickly, from which you can prepare many delicious things. And the simplest and fastest thing is, of course, pancakes, and this can be done directly with “cold sourdough”, i.e. We took the container with the starter out of the refrigerator, made the dough and baked right away. Everything takes no more than half an hour, and the pancakes turn out simply magical! Try it!

PREPARATION:

At the very beginning, I would like to note that this recipe does not require exact adherence to proportions; you can safely change it, adjusting it to the one you are used to and which you use most often. I myself prepare pancakes exclusively “by eye”, so take the grams below only as indicative, as a canvas for your creativity!)))

For the dough, 120 grams of cold wheat sourdough (I have 100% humidity) and dilute with 120 grams of water. Add sugar to taste (I took 1.5 tablespoons), a pinch of salt, beat in the egg, stir. Gradually adding flour, bring the dough to a consistency slightly thicker than for pancakes.

Mix into the dough a tablespoon of vegetable oil and about 1/3 teaspoon of quicklime soda, previously diluted in a small amount of cold water. At the end, re-evaluate the thickness of the dough and, if necessary, add a little flour or water so that the dough is not liquid, but at the same time it is not thick, no longer dripping, but lazily sliding off the spoon.

In general, everything is as always. After mixing in the soda solution, mix the dough carefully and only if necessary, so as not to lose the gas formed when the soda reacts with the acid contained in the starter. Bake the pancakes in moderately heated vegetable oil, scooping out the dough with a tablespoon, until cooked and golden brown on both sides.

Serve with sour cream, jam, honey... in general, with whatever is familiar and tasty to you!))) Bon appetit!

When I feed the wheat starter, I have some left over, which I put in a jar and store in the refrigerator; when enough starter has accumulated, I use it on pancakes.

When I cooked them for the first time, I returned to my childhood. They made these pancakes for us in kindergarten. Lush, airy, aromatic, with large air bubbles inside. By the way, they are slowly displacing our favorite pancakes from our table.

Pancakes with apples, honey and cinnamon! Sourdough, without yeast or eggs

Sourdough recipe I have the simplest one, because I have never made sourdough before and bread without yeast at all I baked it for the first time a couple of days ago!

My starter is almost completely converted to wheat. I don’t know how the strength of the sourdough is determined, but for me it doesn’t fall asleep even in the refrigerator :) It comes up quite quickly, although I write that I’m waiting a couple of hours, in fact today I watched it on purpose, it came up in 1 hour 20 minutes on a warm floor under a film. Since the starter actively lives and breathes, at each daily feeding you need to either throw away some of it or look for ways to incorporate it into baked goods :) But, such a quantity of bread Even in my family they can’t handle it, so... sourdough pancakes! Unlike yeast pancakes, these can be eaten straight from the stove, which is what my family does! (Yeast pancakes are still not very healthy to eat hot; I even try not to give the children hot bread if it is made with yeast. Only the husband can afford to indulge in warm bread, and the children will still have time to spoil their stomachs)

So, a recipe for sourdough pancakes with apples, cinnamon and honey! How delicious, have you already imagined? In such a cold as we have now, it’s time to indulge in lush goodies with honey and apples :)

Recipe:

1. Sourdough – 3 tbsp. spoons
2. Water – 100 ml.
3. Milk – 150 ml.
4. Flour – about 300 gr. + *I, as always, use flour with 13% protein content. Premium wheat
5. Honey – 2 tbsp. spoons
6. Vegetable oil – 3 tbsp. spoons
7. Apple – 1 pc.
8. Cinnamon - to taste *I have 0.5 tsp.

How much to weigh in grams - read for those who don’t have measuring utensils, how to count the amount of one or another ingredient with spoons!

Preparation:

1. Dilute the starter with water (100 ml) and add 4-5 tbsp. spoons of flour. We get the batter, put it under the film in a warm place *It took me 1 hour 20 minutes to get up
2. Pour into the suitable dough warm milk
   
3. Add honey *If the honey is candied, melt it in a water bath or in the microwave until liquid.
   
4. Mix, add vegetable oil and flour so that the dough is like sour cream
   
5. Place under plastic wrap in a warm place until it bubbles. *Took me about an hour
6. Mix finely chopped apple and cinnamon into the risen dough.
   
   
7. Stir
   
8. Fry over low heat, covered, for 2-3 minutes in a small amount of vegetable oil. *So as to grease the pan
   
9. Ready! Serve with honey, jam, sour cream, condensed milk at your discretion!
   

Bon appetit!

Pancakes are a dish that almost everyone loves. They can be prepared for breakfast or for family tea. They are sold hot with various tasty additives: honey, jam, condensed milk or sour cream. According to this recipe, sourdough pancakes turn out rosy and fluffy, with a soft and delicate structure.

Prepare the necessary set of ingredients for making sourdough pancakes.

Pour the starter into a bowl.

Add sugar, a pinch of salt and soda.

Mix well with a whisk.

Add sifted flour.

Mix again until smooth. The dough will be quite thick, like homemade sour cream. Leave it for 10-15 minutes at room temperature, the soda should activate and start working.

Heat a frying pan with a small amount of vegetable oil. Using a tablespoon, spoon out the dough to form pancakes.

Fry over low heat for 2-3 minutes on each side. Place the finished pancakes on a paper towel to remove excess oil.

Very tasty and tender sourdough pancakes are ready to eat. Serve hot with honey and a cup of aromatic tea.

Bon appetit!

Maslenitsa is finally over! No, I didn’t have a lot of pancakes, but still more than I usually bake and in the end it’s annoying, after the holiday I want to relieve myself. And tomorrow is also Forgiveness Sunday, you will need to ask everyone for forgiveness, and then fasting and vinaigrette. For several years in a row I have been starting Lent with vinaigrette, and this time also with Lenten pancakes. They are usually called tuzhilniks, because they are without eggs, milk and butter and, when preparing them, they are, as it were, stewed for a generous week of butter. I baked my “tuzhilniki” in the form of pancakes, but they turned out so bad that you couldn’t tighten them! Despite the fact that they do not contain animal products, they do not seem “empty”; on the contrary, if you try them, you will not believe that they are lean. Or vegan - whichever you prefer.

The dough for these pancakes is prepared with sourdough and soda, of medium consistency, but if you add liquid, you will get a moister dough suitable for pancakes. Everything is very simple:

For sourdough:
300 gr. white wheat flour (grade 1, for example);
300 gr. water;
40-50 gr. wheat or rye starter.

Dissolve the starter in water, add flour, mix well, cover and leave for 10-12 hours at a temperature of about 20 degrees, that is, overnight.

In general, you can take the rest of the starter from the refrigerator here, take either all 600 grams, or, if there is not enough, put the missing amount of starter to ripen overnight or mix the starter in the morning: add the missing amount of flour and water to the leftovers and leave to ripen . The last option is suitable if you have a lot of leftovers and the starter will ripen quickly.

For the test:
Juice of 1 orange;
1 apple;
1 banana;
100 grams of whole grain wheat flour;
½ tsp. salt;
1 tsp without a slide soda;
2 tbsp. vegetable oil;
Sugar is optional, but they are already sweet thanks to the fruit.

Add flour, salt and soda, butter to the ripened sourdough, mix.

Peel the apple from the core and grate it, peel the banana and mash it with a fork.

Press the juice from the oranges and add all the prepared fruits to the dough.

Stir and let stand for 40-60 minutes in a warm place (25 degrees), the dough should rise.

Heat a frying pan (I have a cast iron one), add a little oil and carefully lay out the dough. I cover the pancakes with a lid; as soon as the top begins to dry out slightly or bubbles appear that won’t close, we turn them over.

Every time, before you take the dough with a spoon, dip it in water so that the dough easily falls into the pan and does not reach for the spoon. To do this, I put a bowl of water on the table and keep a spoon in it.

Serve pancakes warm or cold with jam or honey.

Enjoy! Don't bother))