pancake recipe on the water


  • Phased recipe pancakes on water
  • Cooking Tips

Favorite homemade treat for many of our compatriots - the rosy pancakes. This dish is one of the most popular in other parts of the world.

The first pancake recipe appeared in Russia in the beginning of XI century, and the word "damn" is a distorted version of the word "Mlyn" is derived from the "grind". But not only in Russia this dish got its distribution: almost all countries of the world have their "own" pancake recipes. For example, in America it is Pancake, India - dosa.

Recipes for making pancakes, there are many: pancakes with milk, yeast, kefir, with the addition of corn or rye flour, and so on. Among the huge variety of options making this delicacy suggested to prefer pancake recipe water-based.   you'll be pleasantly surprised by their delicate flavor and a beautiful view, because these pancakes always turn rosy and elastic. The process of cooking does not require much effort, but the result will exceed all expectations.

To make this miracle, you need the following ingredients:

  1. Wheat flour - 1 cup 5-2;
  2. Chicken egg - 1-2 pieces;
  3. Water (filtered or boiled) - 500 ml;
  4. Sugar - 1-2 tablespoons;
  5. Salt - 0, 5 tsp;
  6. Vegetable oil (preferably refined) - 2 tablespoons of the dough and a little in order to grease the pan

Inventory needed during the cooking process:

  1. Bowl Dough;
  2. A bowl for whipping eggs;
  3. Mixer;
  4. Corolla;
  5. Spoon;
  6. Spoon.

 phased pancakes recipe

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Phased recipe pancakes on water

  • Knead the dough

In a bowl pour the cooked cool filtered or boiled water. In another bowl beat the eggs and whisk. Then add water to the whipped egg sifted flour, sugar and salt. Now you need to beat pancake dough mixer, so that no lumps of flour. If you do not have a mixer, the dough can be done manually. This is done as follows: pour the flour into a bowl, beat the eggs into the flour, add salt and sugar, then slowly pour into a bowl of water, while constantly stir the dough whisk to avoid lumps of flour.

After you knead the dough (with a mixer or whisk), it is necessary to add vegetable oil and mix well. The finished dough the consistency of liquid sour cream, if it turned out you have a thick, dilute it with water until the desired consistency.

  • Fry pancakes

For frying pancakes better to use a cast-iron skillet. For a start it must be very good heat over medium heat. Warm up the pan is oiled (You can also use a piece of bacon). Then ladle scoop the dough (about ¾ ladle) and evenly pour it on the heated pan. Each pancake is necessary to fry on both sides for about 2 minutes. Then a spatula to remove it from the pan and place on a flat, wide bowl.

  • Serve

Ready-made pancakes stacked on a plate, brushing each with butter. Serve should be hot from any filler or filling. Pancakes cooked in this recipe is very flexible, so they certainly are ideal for stuffing.

 tips on cooking pancakes
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Cooking Tips

  • For those who observe fasting, in this recipe, you can make adjustments: Prepare dough without eggs.
  • Instead of ordinary water can be used mineral water.
  • Pancake roll over when his edge behind the pan (they become thinner and lifts).
  • Flip the pancakes can be different blades - wood, silicone or Teflon, but the most important was to paddle as much as possible wide and flat.
  • To flip the pancake, and not to break it, first pry off the edge and slip it under the blade, after which it can safely turn.
  • Stuffing should be added to the hot pancakes, they are more flexible, and the risk to break them becomes smaller.

Experiment in the process of cooking! Add the ingredients in the dough recipe to taste. A little bit of cocoa - and you will get the chocolate pancakes. Pick up a variety of toppings. Serve the pancakes in different ways, for example, they can twist tube and cut into pieces and then put in a deep dish with sour cream. Or, create a bag and secure it with anything. In any case, it will be very tasty and original. Good luck in cooking!

 The recipe for pancakes on water

 delicious meat pie


  • Story recipe meat pies
  • Russian meat pie recipe
  • The recipe for the pie with potatoes and meat
  • Meat pie recipe with chicken
  • Tips for baking the perfect cake

Meat pie recipe has a long history. Even in the times of the Roman Empire are the pies were served at banquets sometimes live poultry under a crust that must have struck the unwary guests.
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Story recipe meat pies

In the XVI century English nobility to recover the ancient recipe for meat pies. The fad soon swept the country, is particularly fond of the British meat pies deer. It is a delicacy rarely found in any other country. Also the British during that era ate cake with all kinds of meat, including pork, lamb and game. During the reign of Elizabeth I, the English chef made meat pie on a special recipe, which consisted of a tiny chicken stuffed with gooseberries. Around the middle of the XVI century cookbook contains a cake recipe, which were filled with 5 birds each other and wrapped in dough.

This love meat pies soon spread to the New World. In the XIX century the Americans have come up with a recipe of the cake, which was prepared from a bird robins. Immigrants who arrived in America, taken cake recipe with them when moved further to the west.

But in Russia, meat pies could afford only a very wealthy person. It has long been considered a symbol of domesticity cake. In Russia, we invented many kinds of cakes: open, closed, half-open. The dough for them also the most diverse: yeast, flaky, biscuit.

No wonder there is a proverb: "not red hut corners and red pie."

So let's learn more recipes most delicious, ruddy, all your favorite pie!

 meat pie with potatoes
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Russian meat pie recipe

For filling:

  • 1 chopped onion;
  • vegetable oil for frying;
  • 200-300 grams of mushrooms, coarsely chopped (optional);
  • beef or ground beef - 500 g;
  • 1 teaspoon salt;
  • 1/8 teaspoon pepper;
  • 1/2 cup sour cream.

For the dough:

  • 2. sifted flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon of baking powder to the test
  • 1/4 cup sour cream
  • 1 egg, lightly beaten
  • vegetable oil

Cooking method:

  1. Sift the flour, salt, baking powder and mix all ingredients. Whip the cream and egg separately and pour the mixture into the flour. Mix everything together until smooth and knead the dough. Wrap it in wax paper or plastic wrap and leave to rest for the time while you prepare the filling.
  2. Fry the onions in oil at medium heat for 5-8 minutes. Add the mushrooms and mix with onions and fry for 2 minutes, then add the ground beef and cook until it becomes brown (5-7 minutes).
  3. Preheat oven to 400 degrees. Divide the dough in half and roll each half of the rectangles, measuring 20 x 35 cm. Place one rectangle on a greased baking tray. Moisten the edges of the dough with cold water. Spread the filling over the dough, leaving region 1, 5 cm from the free toppings. Make three V-shaped cut in the middle of the second rectangle of dough and place it on top of the filling. The edges should zaschipat without leaving gaps. Dip the brush into the milk confectionery and promazhte meat pie top. Bake for 50-60 minutes.

 various meat pie recipes

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The recipe for the pie with potatoes and meat

The recipe for this aromatic homemade pie with beef and potatoes is perfect for a family meal.

For filling:

  • 500g minced beef;
  • 1 onion, diced;
  • 1.5-2 kg of potatoes, diced narezannago;
  • 3 carrots, peeled and sliced;
  • ¼ cup flour;
  • salt to taste;
  • 1 teaspoon paprika;
  • black pepper;
  • 1.5 cups of beef broth.

For the dough:

  • 500 g flour;
  • 2 teaspoons salt;
  • 125 g margarine (cut into small cubes);
  • 125 g fat (cut into small cubes);
  • 125 ml of cold water;
  • 1 egg.

Cooking method:

  1. Mix ground beef, onions, potatoes and carrots in a large skillet. Season with salt, garlic, paprika and pepper. Simmer over medium heat until the meat is fully cooked and vegetables are tender.
  2. Stir in the flour and cook for 2 minutes. Pour in the beef broth and bring to a boil. Cook for 5-10 minutes, until the filling thickens.
  3. While the filling is prepared and cooled, knead the dough. Mix flour and salt in a bowl and add cubes of margarine and lard. Use your fingertips to carefully rub the fat into the flour until it is completely dissolved in it.
  4. Gradually add water to flour as needed to make a dough.
  5. The finished dough, wrap in plastic wrap and store in the refrigerator for 30 minutes.
  6. After a specified time, remove the dough from the refrigerator and divide into 2 parts. One part of the roll out dough (3 mm thick) on a lightly floured work surface. Cut the dough into thin strips. Moisten the edges of shallow baking pan with water and place it in the dough strip crosswise.
  7. Now spread the stuffing.
  8. Roll out remaining dough to 3 mm thick on a floured work surface and cut to the size of the excess baking pan. Coat the dough strip along the edge forms the beaten egg yolk and place a "cap" on top of the dough. Pinch the edges. Make a few cuts in the "cover" of the pie that the steam could freely go.
  9. Prepare in a preheated oven (200 ° C) for 50-60 minutes or until the dough is not acquire the golden brown color.
  10. Serve hot meat pie with remaining sauce on the toppings.

 cake stuffed with meat

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Meat pie recipe with chicken

For filling:

  • 300g minced chicken breast;
  • mid-size onion;
  • some garlic / garlic powder;
  • 2 medium carrots;
  • 2 medium potatoes;
  • tablespoon of vegetable oil;
  • spices (preferably bouillon cubes Maggi / Knorr), a teaspoon of thyme, a teaspoon of curry;
  • 2 tablespoons all-purpose flour (to make the connection);
  • cold water - 200 ml;
  • salt - to taste.

For the dough:

  • Get in puff pastry shop. It is ideal for Kornik.

Cooking method

  1. Heat the oil in a frying pan. Add the finely chopped onion and fry it a little bit. Add the minced chicken to the pan and stir well. Fry until minced turns white.
  2. Now add 1 cup of water, and then add the curry, thyme and garlic powder. Cover the pan with a lid and leave to boil.
  3. When stuffing begins to boil, add salt to taste, diced carrots and potatoes. Leave to cook until tender vegetables.
  4. Then add the flour here and mix well everything. This helps to "tie" the filling during baking.
  5. Finally mix well and set aside to cool slightly.
  6. Roll out the puff pastry and place on a baking sheet so that the edges were hanging. Place the stuffing and cover with a layer of dough, which will serve as a lid. Good Pinch edges and prick the cake with a fork or knife (steam outlet).
  7. Bake meat pies for 30-40 minutes at 200 degrees until golden brown.

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Tips for baking the perfect cake

  • What if the edges of the pie burned? Cover the edges with aluminum foil and return to oven for 15 minutes.
  • You're too much dough in the preparation of the pie? Do not throw it! Sprinkle the dough with cinnamon and sugar, or your favorite grated cheese. Submit it in the oven and bake until golden brown, usually about 10-15 minutes. Here you have another great recipe!
  • To get a nice golden crust from the finished butter product, lubricate it beforehand before baking raw egg yolk or milk.
  • If your family is not large, it is better to make 2 small cake instead of one large. One store in a freezer, and a second bake.
  • Do not use parchment paper when baking meat pie, as it highlights the juice and swell paper, which will give not very attractive appearance baking.
  • For juicy meat toppings to add to the beef and onion a little milk.
  • If you bake a meat pie for the first time, do it in private. This will keep the juiciness.
  • To prepare the cake for a gala event, decorate it. After all, an attractive appearance to double the appetite!

  • Ready meat pie should be covered with a clean towel and leave the "rest" for about 30 minutes.
  • And most importantly: cook meat pies with love and joy to your cakes turned lush, soft and delicious!
 This fragrant meat pie ...