Thin pancakes in cucumber brine stuffed with cheese. Recipe for brine pancakes Pancakes with cucumber brine

It should be noted that it is not necessary to add soda to the pancake dough, but its presence will make the finished flour products much fluffier and more porous.
Follow the suggested recipe for pancakes with brine and remember that for one glass of brine you need to take one chicken egg.

Ingredients:

chicken egg – 1 piece;
brine (cucumber, tomato or, most importantly, it is not old) – 1 glass (250 ml);
granulated sugar – 2 tbsp. spoons;
a little baking soda (half a teaspoon is enough);
flour –140-150 grams;
oil (vegetable, refined) – 1 tbsp. (for greasing the pan when baking begins) and 1 tbsp. (for kneading dough);
a little salt and favorite spices.

How to bake pancakes with brine, recipe with photo:

What's the most important thing about pancakes? Of course, the dough, and you should start kneading it with the main ingredients. To do this, pour baking soda into a wide bowl, add sugar and beat in the egg.

Mix the mixture thoroughly with a spoon or fork and pour the brine into it. Now you need to thoroughly beat the resulting mixture with a whisk.

Add sifted flour to the base in small portions, while constantly kneading the dough with a whisk in one direction so that lumps do not form. One of the main mistakes of those who try to cook pancakes with brine, but end up with unintelligible pieces of fried dough, is failure to comply with this point. In order for the pancake mixture to “come to life,” you must sift the flour, no matter how high quality it is.

When the dough is almost ready, add oil and mix thoroughly again.

To ensure that even the first pancake turns out excellent, contrary to the well-known saying, grease a heated frying pan with oil and fry it on both sides until golden brown.

There is no need to add more oil. The main thing is to ensure that the dough bakes evenly and not to make the layers too thick.

Pancakes with cucumber brine are ready. They can be eaten in their natural form, or while they are still warm, coat them with butter or soft melted cheese, shape them and serve.

Bon appetit!!!

Pancakes are one of the favorite foods in Rus' and the main treat for Maslenitsa. For them, the dough is simply space for culinary creativity. Experiment as much as you want! Isn’t it interesting to see and try what happens if you add not the traditional milk for Russian pancakes, but, say, fermented baked milk, mineral water and even cucumber pickle? By the way, our grandmothers often baked pancakes with brine, especially in villages. It turns out delicious! Let's try.

What you need for 30-35 pancakes:

1.5 cups flour;
1.5 cups brine;
3 eggs;
2.5 tbsp. l. Sahara;
0.5 tsp. soda;
3 pinches of salt;
1 glass of water or moderately fat milk;
100 ml vegetable oil.

How to cook:

Pour the eggs into a bowl, add salt and beat.
Add cold milk (water), brine, soda and granulated sugar to the egg mixture. Beat again using a hand whisk or immersion blender.
Fold the flour into the dough, sifting through a sieve. Continue stirring until all the lumps “break” without leaving a trace.
Then pour in sunflower oil and beat the dough again. Do not bake the pancakes right away, but start after 20 minutes - let the dough sit.
Fry pancakes in a cast iron or steel frying pan. Refined vegetable oil or lard is suitable for lubrication.

Pancakes in brine come out tender and porous. You can diversify their taste with fillings: meat, cheese, fish, mushrooms, berries. Either way it will be tasty and satisfying!

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

I liked the recipe: 21

Ingredients:
flour – 2 tbsp. ;
brine – 2.5 tbsp. ;
granulated sugar – 3 tbsp. ;
baking soda – 1 tsp. ;
vegetable oil – 2 tbsp.

Today is the third day of Maslenitsa and today, the son-in-law comes to visit his mother-in-law for pancakes! This day is also called a gourmet day, so we will continue to feast on pancakes. Today I baked the most budget-friendly pancakes, but they are no less delicious. Place flour, sugar and baking soda into a bowl.

Mix the dry ingredients and add brine little by little. The brine can be taken from pickled cucumbers or tomatoes.

We make the dough to the desired thickness, add vegetable oil and that’s it, the dough is ready.

We bake pancakes in a well-heated frying pan. Before baking the first pancake, grease the pan, and bake the remaining pancakes in a dry pan.

The finished pancakes are lacy, slightly sour, with a crispy edge.

Cooking time:PT00H30M 30 min.

Pancakes with brine They come out very tasty and piquant. Real pancakes are baked using cucumber brine. They do not have a milky taste, but they have a spicy aroma that gives such pancakes a special zest. We offer you a rather interesting recipe, where the cooked pancakes take on a rather delicate and aromatic taste. The filling that is suitable for such pancakes is not sweet. The filling can be varied, for example: garlic cottage cheese or chicken with vegetables, mushrooms fried with onions. But you can serve these pancakes this way, without filling, because they are very tender. We recommend you a rather ordinary recipe for pancakes with brine, which is given below.

The dough for such pancakes is prepared from the following products:

chicken egg - 1 piece for each glass of brine;
baking soda – half a teaspoon;
brine (transparent from cucumbers or tomatoes) - one glass;
granulated sugar – 2 tablespoons;
ground black pepper - optional;
white wheat flour – 130 -140 g;
sunflower oil - 1 tablespoon (in the dough) and a little for frying the first pancake.

Preparing these pancakes consists of the following simple steps:

Place soda, sugar and chicken egg in a saucepan. Whisk everything carefully. Then pour in the brine and mix the resulting mass. Next, add flour to the brine-egg mixture and gradually mix until smooth - without lumps. Well, at the end, pour vegetable oil into the resulting dough and mix. The porous dough is ready, just what we need.

Add oil to a heated frying pan (to bake the first pancake) and fry beautiful golden brown pancakes on both sides. To fry the remaining pancakes, you do not need to add oil to the pan; the pancakes will no longer stick.

Add your favorite filling to the pancakes to taste and serve. Well, if you decide to serve pancakes without filling, then take sour cream with them and brew delicious tea. We also recommend trying to make corn pancakes. which have a refined taste that almost everyone likes.

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Brine pancakes: step-by-step recipe with photos

Pancakes are one of the most versatile dishes, which are great on a weekday and perfectly complement the holiday table. Despite their apparent simplicity, preparing them is not so easy, so every self-respecting housewife has her own recipe. If you are still looking for such an option, or if you are simply bored with the monotony, try our win-win option.

These are not quite ordinary pancakes that many are used to cooking. The fact is that it is not dairy or fermented milk products that are introduced into the recipe as a liquid base, as is generally customary for such a case, but brine. leftover from canned cucumbers or tomatoes.

It is this additive that makes the finished products spicy and amazingly tasty. Of course, brine pancakes are baked not as a sweet addition to tea, but as a snack for lunch or even as a main course for breakfast.

chicken egg – 1 piece;
brine (cucumber, tomato or assorted. The main thing is that it is not old) – 1 glass (250 ml);
granulated sugar – 2 tbsp. spoons;
a little baking soda (half a teaspoon is enough);
flour –140-150 grams;
oil (vegetable, refined) – 1 tbsp. (for greasing the pan when baking begins) and 1 tbsp. (for kneading dough);
a little salt and favorite spices.

How to bake pancakes with brine, recipe with photo:

Mix the mixture thoroughly with a spoon or fork and pour the brine into it. Now you need to thoroughly beat the resulting mixture with a whisk.

When the dough is almost ready, add oil and mix thoroughly again.

To ensure that even the first pancake turns out excellent, contrary to the well-known saying, grease a heated frying pan with oil and fry it on both sides until golden brown.

There is no need to add more oil. The main thing is to ensure that the dough bakes evenly and not to make the layers too thick.

Pancakes with cucumber brine are ready. They can be eaten in their natural form, or while they are still warm, coat them with butter or soft melted cheese, shape them and serve.

Choose cheese with different additives, experiment with seasonings and spices, and each time the result of your labors will be a completely new dish.

Best regards, Lesya.
A step-by-step recipe for brine pancakes especially for the Well-Fed Family website.

How to make pancakes with brine

Continuing the topic of nutrition for dairy intolerance, we offer several interesting options for preparing thin flatbreads. It is not at all necessary to cook pancakes with milk or whey - in cucumber brine according to an old recipe, they are still delicious with noble salmon or caviar. Moreover, their incomparable piquant taste, with light spicy notes, can pleasantly surprise a true gourmet and become a favorite of the season.

Other advantages of homemade pancakes with aromatic brine from a jar are their low cost and ease of preparation at home. The products that the recipe suggests can be found in the bins of any housewife.

Such flatbreads will be especially appropriate on a fairly empty Lenten table, without violating the gastronomic Orthodox tradition. Of course, for a Lenten menu, simple brine pancakes without an egg component are most suitable, the recipe for which we offer in our selection today.

Savory pancakes with homemade brine: the best recipe

How to bake pancakes with brine at home

This option for preparing your favorite treat is quite simple and profitable, since there is no need to specially open a jar of cucumbers to extract the aromatic filling from it.

Brine from a jar with tomatoes, zucchini or other pickles will do just fine. The only requirement is that it must be transparent, like a tear.

We start cooking by beating eggs with sugar and soda.
As soon as foam appears on the surface, you can gradually introduce flour.
The mass will turn out to be quite tight, but that’s what you need! Let’s thin it to a more familiar “pancake” state with brine. We also pour it in gradually, without ceasing to stir.

When the dough has “rested”, fill it with oil - and you can bake our flatbreads. Lightly grease the bottom of the pancake pan with oil.

You can use not only wheat flour, but also rye flour (it is better to take peeled flour). The quantity is the same, the effect is low calorie content.
If the farm does not have olive oil, it can be replaced with corn oil or the more common sunflower oil;
To feed a family of 4, it is best to make 2 servings of pancakes at once.

It is best to serve brine pancakes with sour cream or mayonnaise seasoned with turmeric.

Delicious homemade pancakes with brine: Lenten recipe

The simplicity of this option for preparing your favorite flatbreads is its indisputable advantage. But the main advantage is the result, that is, fragrant and golden brown flour tortillas. They will not be too thin and slightly salty in taste.

Brine from canned cucumbers – 1 liter;
Wheat flour - 2 full glasses;
Baking soda – 1 tsp;
Unscented sunflower oil – 2-3 tbsp.

How to make delicious brine pancakes with your own hands

We start traditionally by sifting the flour to fluff it and saturate it with oxygen. We use a fine sieve for this.
Next is soda. Pour it into the brine mixture and mix well.
Now - flour: it must be carefully added to the brine, stirring so as to avoid lumpiness.
The final touch is adding oil. But there is no need to rush with this - the almost finished dough will stand in a warm place for half an hour, “ripening”. Only then do we flavor it with vegetable fat.
To prevent homemade pancakes from burning and easily separate from the metal surface, you must first thoroughly heat the frying pan, then lightly grease the frying surface with oil (under the first pancake), and only then pour in the dough.

To make your homemade pancakes tender and not too heavy on your stomach, you can try baking them covered. This will ensure they cook well without over-browning.

Delicious home-style Lenten pancakes can be filled with stewed cabbage or mushroom filling and topped with slightly warm olive oil - delicious!

Homemade yeast pancakes with cabbage brine

If there is too much filling in a tub of cabbage, you can use it on pancakes. They will turn out fluffy, soft and incredibly tasty.

Cabbage brine – 1.5 tbsp;
Water (boiled) – 0.5 tbsp.;
Dry baker's yeast – 10 g;
Flour (high-grade) sifted – 2-2.5 tbsp;
Sugar – 1 tbsp;
Vegetable oil – 3 tbsp.

Making pancakes with brine at home

Heat the water, dissolve sugar and yeast in it.
After mixing everything thoroughly, cover the container and put it in a warm place for about a quarter of an hour.
In the meantime, combine the flour and brine and add the butter.
Add the dough to the resulting homogeneous mass and mix everything again. The dough will foam slightly - this is normal.

We bake our pancakes in a heated frying pan. To prevent the first pancake from turning out lumpy, you can grease it with oil. A non-stick pan does not need this.

It’s not always possible to find an extra half liter of milk or whey in the refrigerator. If you suddenly want something like this in the evening, but don’t feel like running to the store, you can whip up light and tasty pancakes with cucumber brine. They will add a pleasant variety to the usual menu and will also be quite inexpensive.

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Have you opened a jar of cucumbers? Let's make pancakes!

Pancakes made with cucumber brine are very tasty and piquant. They do not have a milky taste, but have a spicy aroma that gives these pancakes a special flavor. I first started making these when I needed to bake pancakes, but there was nothing dairy in the refrigerator, so I asked my grandmother. She advised me to try it in brine. I was very distrustful of her proposal, but still tried it, and did not regret it at all. Cheese, egg, and liver are very suitable fillings. Sweet filling will not work as they have a salty taste. And these pancakes will be an excellent alternative for people with allergies to dairy products.

This recipe is very relevant now that Maslenitsa week begins. I recommend baking pancakes not only according to your favorite recipe, but also trying as many other new ones as possible. For example, last year I found wonderful pancakes made with starch, custard, and pancakes made with chocolate. I will definitely share them with you.

1 egg (for each glass of brine)
1 tbsp. clear tasty brine from cucumbers or tomatoes, or assorted
2 tbsp. granulated sugar
Ground black pepper to taste
Flour 130-140g or until the dough is liquid but not watery
Vegetable oil in the dough 1 tbsp. + for frying the first and frying the stuffed

We prepare all the ingredients.

Place baking soda, sugar and egg in a bowl.

Beat the mixture, pour in the brine.

Mix the resulting mass.

Add flour to the brine-egg mixture.

Mix until smooth, without lumps of flour. This should be done by rotating the whisk strictly in one direction. The porous dough is ready.

Add more vegetable oil, mix, and then start frying.

Fry the pancakes on both sides. For the first pancake, pour 1 tbsp into the frying pan. vegetable oil; for the rest, you do not need to add oil to the frying pan.

Rub the cheese directly onto the pancake.

We fold it into an envelope. Place in a hot frying pan with vegetable oil and fry.

Place the fried pancakes on both sides on a plate.

Thin pancakes in brine

When you often open jars of homemade preparations (cucumbers or tomatoes), you almost always end up with a large amount of tasty brine. Sometimes, of course, I make delicious pickle cookies out of it. it turns out crispy, similar to shortbread cookies. And one day I wanted to make homemade bread with brine, it also turned out delicious, I would even say not bad. Many people who just like to drink the remaining brine never throw it away, using it strictly “for its intended purpose”... But I was unable to drink that amount of brine, so I decided to make delicious thin pancakes, which turned out to be very appropriate and were eaten over several sittings with tea.

Brine pancakes, of course, turn out to be slightly salty, but they go great, for example, with salted caviar or as a snack with salted red fish. I even spread pickled pancakes with capelin caviar in sauce. In general, the pancakes came in very handy and we ate them quickly, although the stack turned out to be of impressive size.

To prepare pancakes in brine,

Brine - 1 l. (it is better to use tomato brine)
Vegetable oil - 50-100 ml.
Egg - 1 pc.
Sugar - 1-2 tbsp.
Yeast - 1 tsp. (may not be used)

How to cook thin pancakes with brine:

First we need to knead the pancake dough in brine. To do this, combine brine, egg, vegetable oil, sugar, yeast (if using) in a large bowl. Sift the flour and begin adding in small portions, stirring with a whisk so that no lumps form. I add enough flour so that the dough remains liquid, but at the same time the pancakes do not tear when flipping. When we start baking the first pancake, it immediately becomes clear whether we need to add more flour or not. If necessary, add and knead the dough well again.

Bake the pancakes in a hot frying pan until golden brown and turn over.

We bake all the pancakes in this way, stacking them one after the other.

I really liked these pancakes with capelin caviar in sauce. It turned out to be very tasty, a great combination. Of course, you can serve red caviar or cut salted red fish into slices and add butter... In any version, these brine pancakes turn out delicious.

My family even ate them with jam and condensed milk. So, use any options for making homemade pancakes, even delicious brine.

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!

You will find another very tasty recipe for making velvety whey pancakes in the step-by-step photo recipe

Pancakes can rightfully be called one of the fastest ways to feed your family with quality and tasty food. There are many pancake recipes and they are all accessible and simple, both in the selection of ingredients and in the cooking method. The dough for them is mixed not only with milk and fermented milk products, but also with regular cucumber pickle.

Pancakes with cucumber brine

The recipe for pancakes with cucumber brine will definitely add to the recipe box of every intricate housewife. These round golden brown cakes are the perfect addition to any feast. They are successfully served even as an independent dish. And if you fill such pancakes with lightly salted salmon, caviar, boiled egg or mashed potatoes, you can get a tasty and inexpensive appetizer for any table.

To cook pancakes with brine, you will need different products.

Cucumber brine (not cloudy) – 1 liter.
Chicken egg – 1 piece.
Refined vegetable oil – 2 tablespoons.
Baking soda or baking powder - 0.5 teaspoon.
Wheat flour – 2.5 cups (250 g).
Granulated sugar – 1 tablespoon.
Butter – for greasing pancakes and frying pans.
Any savory filling: stewed cabbage, boiled egg with green onions, mashed potatoes with pieces of ham, etc.

The recipe for pancakes mixed with brine is easy, but requires careful kneading. You can get rid of lumps in the dough using a simple whisk or a kitchen mixer.

Break one chicken egg into a bowl with high sides and add a spoonful of granulated sugar. Using a mixer, beat the ingredients until smooth foam is obtained.
Now add cucumber pickle, baking soda (baking powder) and wheat flour to the egg foam. Knead the dough with a whisk or mixer until it becomes homogeneous and without lumps.
Lastly, pour vegetable oil into the dough and mix lightly.
Place a pancake maker or any frying pan with a flat bottom and smooth edges on the fire. The heat under the frying pan should be even.
For the first pancake, grease a hot frying pan with oil (vegetable oil can be used) or gently wipe the bottom of the pan with a piece of lard.
Pour the dough into a hot frying pan in portions. Quickly turning the pancake pan, spread the dough over its entire surface from the inside and place the pan on the fire.
As soon as the pancake is baked on the bottom, turn it over to the other side and finish baking.
The hot pancake should be placed on a flat dish and greased with butter. If desired, any savory filling can be wrapped in it.

Pancakes with tomato brine

The recipe for pancakes with brine produces aromatic flatbreads with a piquant taste. This dish goes perfectly with beer. If you wrap grated cheese with spices and dill in brine pancakes, or fill it with red caviar, you can get a festive appetizer.

The recipe for brine pancakes requires various ingredients.

1 glass of any brine (200 g). This could be pickle from cucumbers or pickled tomatoes.
Granulated sugar - no more than 2 tablespoons.
Black pepper - to taste.
Soda – 1/3 teaspoon.
Wheat flour (must be sifted first) – 140 g.
Beaten chicken egg - 1 piece for each glass of brine.
Odorless vegetable oil for dough - 40 g.
Oil for greasing a frying pan or a piece of lard, lard.

First of all, you should prepare all the ingredients and utensils. This will help save a lot of time and nerves. This point is especially important if the recipe for the dish is completely new, unmastered.

Place the egg, soda and sugar in a large plastic round container or any other suitable container. All this is thoroughly mixed using a spiral whisk or a regular fork.
The brine is carefully poured into the beaten egg mixture. The ingredients are mixed again to a uniform consistency.
All the prepared flour is added to the mixture of brine and eggs. Now you need to beat the dough with special care, since the presence of lumps in it is completely unacceptable.
Place a pan for baking pancakes on the stove and grease it with lard, vegetable oil or lard (whoever has what).
A tablespoon of odorless sunflower oil is added to the finished dough.
Using a ladle, pour the dough into a hot frying pan and spread it evenly on the surface.
Pancakes need to be baked on both sides until fully cooked.

You can wrap any filling you like into ready-made and cooled pancakes. Before serving, these pancakes should be fried in a frying pan until golden brown. The filled pancakes are served on a plate decorated with fresh herbs. You can add 1 teaspoon of thick sour cream to them. The recipe for this treat does not require any special knowledge or skills from the cook, and the pancakes turn out delicious and unusual.

Pancakes with sauerkraut brine

Pancakes with brine are not necessarily prepared with cucumber brine. This could be pickle from a jar of tomatoes or an “autumn assortment.” Sauerkraut brine is also quite suitable. The recipe for such unusual pancakes should definitely be on the note of all housewives.

Water – 1 glass (200 g).
Flour – 1.5 cups (300 g).
Soda – 1 teaspoon.
Brine (cabbage) – 1 cup (200 g).
Vegetable oil - 2 tablespoons (tablespoons) for the dough, 1 spoon for frying pancakes.

The recipe for these pancakes does not contain sugar, but you can add granulated sugar to the dough to taste. It should be borne in mind that brines, as a rule, always contain some amount of sugar.

It will take no more than 20 minutes to prepare the pancakes. If you “get your hands on” kneading the dough, then even less.

In a deep bowl, mix brine, water, soda and flour. It is best to mix all this with an electric mixer. This way, only 3-5 minutes will be spent preparing the dough, and not a single lump will remain in it.
The pancake maker should be put on fire and heated properly, and then greased with oil.
The dough is quickly poured into a hot frying pan with a ladle and distributed over the surface.
As soon as the pancake is covered with holes and becomes golden on the bottom side, it must be carefully turned over to the raw side. It is best to do this with a wide and flat heat-resistant culinary spatula, rather than a knife.
Ready-made pancakes can be coated with butter and rolled into a tube or triangle.

This brine pancake recipe makes an excellent base for savory fillings.

Everyone will definitely like these pancakes. They can even be included in the assortment of the holiday menu.

Pancakes with yeast and cucumber brine

A recipe for pancake dough with cucumber brine and yeast is a great way to prepare lacy pancakes with a spicy aroma and taste.

Clear cucumber brine – 1.5 cups (300 g).
Dry yeast – 10 g.
Boiled water – 0.5 cups (100 g).
Wheat flour - 2 or 2.5 cups (500 g).
Granulated sugar – 30 g.
Unscented sunflower oil – 4 tablespoons.
Fat for greasing the pan.

We divide the preparation of pancakes into stages.

First of all, you should prepare all the necessary utensils and utensils. You will need: a deep food container, a whisk, a spatula and a flat dessert plate.
In half a glass of warm water you need to mix the yeast and a tablespoon of granulated sugar well. Cover the glass with a saucer and place it in a warm place for 15 minutes.
In a container with high sides, mix the brine, flour, yeast and sunflower oil. All ingredients are whisked until smooth.
The pan on which the pancakes will be baked should be heated. When it is heated, it is greased with oil or fat and the batter is poured into a portioned ladle.
The pancakes are fried on both sides and placed on a dessert plate, greasing each new layer with butter.

This recipe is easy to master even for novice cooks. The pancakes come out with a subtle spicy aroma, openwork and with small holes. They can be served with cheese, lightly salted red fish, caviar, boiled eggs, cottage cheese and fresh herbs.

Pancakes with soda and cucumber brine

Brine pancakes are a wonderful base for any savory filling. The recipe for “pickled” pancakes with herbs is a great addition to hot dishes and cold appetizers.

To prepare pancake batter you need to prepare a variety of ingredients.

Flour – 2 cups (400 g).
Refined vegetable oil – 40 g.
Ground black pepper - a pinch.
Fresh dill, finely chopped – 1 bunch (5-7 sprigs).
Chicken egg - 1 pc.
Cucumber brine – 1 l.
Half a teaspoon of baking soda.
Oil or lard for greasing the pan.

Cooking pancakes will become easier each time. If you spend about 50 minutes baking them the first time, then in the future this time can be reduced by almost half. Thus, in just a short period of time, you can feed your family delicious and hot pancakes from available ingredients.

In a deep bowl, mix a chicken egg, ground black pepper, soda, and vegetable oil with a mixer. All this must be beaten on medium mixer mode for about 2-3 minutes.
Then brine and flour are added to the mixed products. Everything is churned again. You need to mix the products for so long that the dough becomes similar to low-fat sour cream and has a homogeneous structure.
Dill greens should be sorted, washed in cold water, slightly dried and chopped very finely. Chopped greens are added to the finished pancake dough.
A frying pan with a diameter of no more than 25 cm must be heated. When choosing a pan for pancakes, pay attention to the fact that it can have small sides, but must have a smooth and flat bottom.
Grease a heated frying pan with baking fat, for example, a piece of lard.
Very quickly pour the dough into the bottom of the hot pancake pan. It should be spread over the surface of the frying pan and immediately put on fire.
Each pancake should be baked on both sides and placed on a flat round plate with a heat-resistant spatula.
The finished flatbreads are coated with butter and rolled into a tube.
These pancakes can be decorated in a very festive way. To do this, place a spoonful of fried minced meat in the middle of the finished pancake. Chopped green onions are laid out on top of the minced meat. Then the edges of the pancake are collected into a kind of bag and tied with a string of smoked “Kosichka” cheese.

This pancake recipe will help you out both on weekdays and on holidays.

Each recipe for pancakes with brine requires compliance with some general rules.

You cannot salt the dough, since any brine contains a large amount of salt.
If the pancakes stick to the pan and tear, more flour should be added to the dough.
The pan should not cool down while baking pancakes.
Brine pancakes, mixed without yeast or chicken eggs, are a wonderful Lenten dish.
To make the dough successful, it should be kneaded in a clockwise direction.
Before baking pancakes, the dough needs to rest for about 3 minutes.
It is not necessary to grease the pancakes with butter, they will taste better with it, but if for some reason you do not use butter, then you can remove this product from the recipe.
The fillings for pancakes are chosen absolutely arbitrarily, based on your own tastes and preferences.

Fluffy milk pancakes without yeast recipe

Pancakes with cucumber brine are the optimal filling dish. They turn out thin, aromatic and rosy, regardless of the degree of frying. I recommend using pickled cucumber brine before or after sterilizing them. Let me explain: the pickled cucumber brine lasts for 3 days, and after it is boiled and the jars of cucumbers are sealed, it can be kept for a month, so use the one you have on hand. You can replace the brine with cucumber marinade, but then the taste of the baked goods will also change.

This recipe for thin pancakes is the most optimal for baking. So, let's prepare the necessary ingredients and start cooking!

Rinse the chicken eggs in water, break them into a deep container and add a little salt. Add salt based on the taste of the brine. If it is salty, then limit the addition of this spice.

Pour in the brine, add wheat flour and pour in a little vegetable oil. Mix or beat everything thoroughly with a whisk or fork.

Form the dough and leave it for 15 minutes - during this time the gluten in the flour is activated.

Heat a frying pan on the stove and pour a little vegetable oil into it. Pour some of the dough and fry the golden-brown pancake on each side for 2 minutes.

Fry the remaining pancakes from the dough in this way, place them on a plate and serve.

Pancakes with cucumber brine are ideal with any first courses or for filling with any fillings. Have a nice day!

Savory pancakes with homemade brine: the best recipe

Ingredients

Brine (any) - 1 cup + -
— a little less than 1 cup + -
- 1/2 tsp. + -
- 1 PC. + -
- 1 tbsp. + -
Baking soda- 1/3 tsp. + -

How to bake pancakes with brine at home

This option for preparing your favorite treat is quite simple and profitable, since there is no need to specially open a jar of cucumbers to extract the aromatic filling from it.

Brine from a jar with tomatoes, zucchini or other pickles will do just fine. The only requirement is that it must be transparent, like a tear.

We start cooking by beating eggs with sugar and soda.
As soon as foam appears on the surface, you can gradually introduce flour.
The mass will turn out to be quite tight, but that’s what you need! Let’s thin it to a more familiar “pancake” state with brine. We also pour it in gradually, without ceasing to stir.

When the dough has “rested”, fill it with oil - and you can bake our flatbreads. Lightly grease the bottom of the pancake pan with oil.

You can use not only wheat flour, but also rye flour (it is better to take peeled flour). The quantity is the same, the effect is low calorie content.
If the farm does not have olive oil, it can be replaced with corn oil or the more common sunflower oil;
To feed a family of 4, it is best to make 2 servings of pancakes at once.

It is best to serve brine pancakes with sour cream or mayonnaise seasoned with turmeric.

Delicious homemade pancakes with brine: Lenten recipe

Ingredients

Brine from canned cucumbers – 1 liter;
Wheat flour - 2 full glasses;
Baking soda – 1 tsp;
Unscented sunflower oil – 2-3 tbsp.

How to make delicious brine pancakes with your own hands

We start traditionally by sifting the flour to fluff it and saturate it with oxygen. We use a fine sieve for this.
Next is soda. Pour it into the brine mixture and mix well.
Now - flour: it must be carefully added to the brine, stirring so as to avoid lumpiness.
The final touch is adding oil. But there is no need to rush with this - the almost finished dough will stand in a warm place for half an hour, “ripening”. Only then do we flavor it with vegetable fat.
To prevent homemade pancakes from burning and easily separate from the metal surface, you must first thoroughly heat the frying pan, then lightly grease the frying surface with oil (under the first pancake), and only then pour in the dough.

To make your homemade pancakes tender and not too heavy on your stomach, you can try baking them covered. This will ensure they cook well without over-browning.

Delicious home-style Lenten pancakes can be filled with stewed cabbage or mushroom filling and topped with slightly warm olive oil - delicious!

If there is too much filling in a tub of cabbage, you can use it on pancakes. They will turn out fluffy, soft and incredibly tasty.

Ingredients

Cabbage brine – 1.5 tbsp;
Water (boiled) – 0.5 tbsp.;
Dry baker's yeast – 10 g;
Flour (high-grade) sifted – 2-2.5 tbsp;
Sugar – 1 tbsp;
Vegetable oil – 3 tbsp.

Making pancakes with brine at home

Heat the water, dissolve sugar and yeast in it.
After mixing everything thoroughly, cover the container and put it in a warm place for about a quarter of an hour.
In the meantime, combine the flour and brine and add the butter.
Add the dough to the resulting homogeneous mass and mix everything again. The dough will foam slightly - this is normal.

We bake our pancakes in a heated frying pan. To prevent the first pancake from turning out lumpy, you can grease it with oil. A non-stick pan does not need this.