7 delicious lean pancake recipes

1. Openwork lean pancakes on sparkling water

Ingredients

220 g flour;
a pinch of salt;
1 tablespoon sugar
550 ml of sparkling water;
3 tablespoons of vegetable oil + for lubrication.

Preparation

Combine flour, salt and sugar. While stirring with a whisk, gradually add water. Add butter to the dough, smooth out the mixture and leave for 15–20 minutes.

Preheat the greased skillet well. Spread a thin layer of dough over the bottom and fry until golden brown on both sides.

From time to time, the pan should be greased with oil.

2. Yeast lean pancakes

Ingredients

500 g flour;
1 tablespoon sugar
a pinch of salt;
2 teaspoons of fast-acting yeast
2 tablespoons of vegetable oil + for lubrication;
600 ml of water.

Preparation

Combine flour, sugar, salt and yeast. Add oil and, stirring with a whisk, pour in the warmed water little by little.

Cover the container with a towel and leave in a warm place for 40 minutes. If the dough seems too thick for you, add a little more warm water.

Preheat a greased skillet. Spread a layer of dough over it and bake until golden brown on both sides.

You can grease the pan only before the first pancake.

3. Lean pancakes with rice broth

Ingredients

200 g of rice;
2 liters of water;
450-500 g flour;
2 tablespoons of sugar;
a pinch of salt;
½ teaspoon of baking soda;
4 tablespoons of vegetable oil + for lubrication.

Preparation

Boil the rice in 2 liters of water until tender. Then drain the liquid through a sieve into another container. You will need 1 liter of broth. Cool it down.

Add flour, sugar, salt and baking soda and stir until smooth. Pour butter into the finished dough.

Heat a greased skillet. Pour in some of the dough and fry until golden brown on both sides.

It is better to grease the pan with oil before cooking each pancake.

4. Lean pancakes with coconut milk

Ingredients

220 g flour;
2 tablespoons of sugar;
½ teaspoon baking powder;
a pinch of salt;
400 ml coconut milk;
½ teaspoon cinnamon
3 tablespoons of vegetable oil + for lubrication.

Preparation

Combine sifted flour, sugar, baking powder and salt. Add coconut milk and cinnamon and mix thoroughly. Pour butter into the finished dough and leave for 10-15 minutes.

Heat oil in a skillet, pour in some of the dough and fry until golden brown on both sides.

You need to grease the pan before cooking each pancake.

5. Openwork lean pancakes on tea

Ingredients

1 bag of black tea;
500 ml of water;
2 tablespoons of sugar;
a pinch of salt;
250 g flour;
½ teaspoon of baking soda;
1 tablespoon lemon juice
3 tablespoons of vegetable oil + for lubrication.

Preparation

Brew a bag of 200 ml boiling water and let it brew for 5 minutes. Pour the tea into a bowl, add the remaining cold water and dissolve the sugar. Add salt and flour and achieve a uniform consistency.

Quench the baking soda with lemon juice, pour into the dough and stir. Then add the oil and mix well again.

Heat a greased skillet. Spread a portion of the dough over the bottom and fry until golden brown on both sides.

It is not necessary to lubricate the pan later.

6. Lentil lean pancakes

Ingredients

150 g red lentils;
300 ml of water;
salt to taste;
ground black pepper - to taste;
1 teaspoon of paprika - optional;
½ teaspoon of Italian Herbs - optional;
vegetable oil - for lubrication.

Preparation

Rinse lentils and cover with water. Close the lid and let sit for 3 hours. Then beat the lentils with a blender together with water until smooth.

Season the mixture with salt and pepper. If you want to add flavor to the pancakes, add paprika, Italian Herbs, or any other seasoning of your choice.

Heat oil in a skillet. Spread some of the dough over it and fry until golden brown on both sides.

It is better to grease the pan with oil before cooking each pancake.

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7. Yeast lean pancakes with mushrooms and herbs

Ingredients

400 ml of water;
1 tablespoon sugar
½ teaspoon salt;
1½ teaspoon fast-acting yeast
200 g flour;
½ bunch of green onions, dill or other herbs;
70-100 g of canned mushrooms.
4 tablespoons of vegetable oil + for lubrication.

Preparation

Combine warm water, sugar, salt and yeast. Sugar and salt can be adjusted to taste. Add flour and mix thoroughly until smooth. Cover the container with a towel and leave in a warm place for half an hour.

Chop the herbs and cut the mushrooms into thin slices. Heat the oil in a skillet, pour it into the dough and stir.

Add a portion of the dough and fry over medium heat on one side until golden brown. Sprinkle herbs and mushrooms on the pancake while cooking, then turn over and fry on the other side. Repeat the same with the rest of the dough.

The pan should be periodically greased with oil.