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In a tall bowl, put flour mixed with salt and sugar and make a hole in the middle. There we pour water, a little at a time, mix vigorously and take more and more flour. Do not incorporate all the flour at once so that no lumps form.
Heat a pan greased with a little oil and bake thin pancakes on both sides, over medium heat.
Peel a squash, grate it and squeeze the juice. Caramelize the sugar over low heat, then add the kiwi pieces and let it simmer until it evaporates from the juice and bind the sauce a little. Separately, mix the flour well with the orange juice and pour thinly over the fruit, mixing well. We take it immediately from the fire, it doesn't have to thicken very much. Add the essence and vanilla sugar at the end.
My dear guests were very pleased: D The sauce was neither too sweet nor bland. And the slightly sour taste of kiwi gave it flavor.
- 3 eggs
- 300 grams of flour
- 300 ml. of milk
- 250-300 ml. of mineral water
- 3 tablespoons & # 8211 50 grams & # 8211 melted butter (optional)
- 1 pinch of salt
- optional: 1-3 (maximum) tablespoons of sugar
- flavors (only if you make pancakes with sweet filling): 1 teaspoon vanilla extract or 1 sachet of vanilla sugar, grated lemon peel (if you like)
- In addition: about 50 ml. of frying oil
About the composition of pancakes
First of all, I want to emphasize that pancake batter is very adaptable: don't you have milk? It's okay, just make the pancakes with mineral water. They will come out maybe even more tender than those with milk, the difference in taste will be minimal, only the pancakes will be a bit more porous, with a spongy texture. Don't have 3 eggs? It works just as well with 2. Maybe even with one big egg or 1 egg and 1 egg white, 1 egg and two yolks etc.
If you do not have mineral water and that can be replaced with plain water or milk. A wonderful thing is that fasting pancakes are just as good: give up the egg, give up milk, keep only flour, mineral water and a little oil, there will be some good pancakes that with a good jam will be a delight .
For the Russian people, these pancakes mean more than a dessert. Their origin is old, and the pre-Christians attributed religious connotations to them, resembling the solar disk.
These pancakes are eaten in combination with various fillings, from sweet to salty, including the famous Russian caviar on the list. It should also be remembered that blini is a typical Easter dessert, because Russian Orthodox do not consider butter, milk and eggs used in the recipe to be sweet foods.
Here's what you need for the fasting banana pancake recipe:
300 gr well ripened bananas
320 ml vegetable milk (I used soy and they came out perfectly)
250 gr flour
1 tablespoon liquid bee honey
1 teaspoon grated baking powder
1 teaspoon vanilla essence
1/3 teaspoon baking soda
1/3 teaspoon lemon juice / apple cider vinegar
1 tablespoon melted coconut oil
How to do eggless banana pancakes?
1. In a large bowl, mix bananas, milk and honey in a blender. In this composition, add flour, then vanilla essence and melted coconut oil.
2. Add the baking powder. Quench the baking soda with lemon juice / vinegar and incorporate it into the composition from point 1, mixing gently. Let the dough rest for 10 minutes, so the baking soda and baking powder will activate.
3. Grease the pancake pan with a little coconut oil only on the first pancake. Fry each pancake over medium heat until it forms bubbles, then turn it to the other side to brown.
Serve warm. If you leave them for the next day, they will harden a little.
I can't wait for you to tell me how these banana pancakes looked like. We can communicate on the page Facebook or Instagram , where they share different ideas for healthy eating and lifestyle.
Pasta with mushroom sauce (fasting)
Oanap85 participated in our contest with this delicious fasting recipe.
& # 8211 1 paste package
& # 8211 400 gr mushroom mushrooms
& # 8211 150 gr tomato juice
& # 8211 1 onion
& # 8211 2,3 cloves of garlic
& # 8211 finely chopped parsley
& # 8211 basil
& # 8211 sare
& # 8211 pepper
& # 8211 oil
Method of preparation:
The pasta is boiled in hot water with a little salt. While the pasta is boiling, prepare the sauce. In a pan put 2-3 tablespoons of oil and finely chopped or grated onion, immediately add the diced mushrooms and cook for 2-3 minutes, then add the tomato juice with thyme, sliced garlic, salt and pepper and let it boil until the mushrooms soften well, it should remain a thick sauce. After extinguishing, add finely chopped parsley.
Recipe for pancakes stuffed with mushrooms: ingredients, preparation
Ingredients for pancake batter:
- 125 grams of white flour
- 20 grams of chickpea flour
- 10 grams (1 tablespoon) of food starch
- A pinch of salt
- 300 milliliters of soy or oat milk
- 1 tablespoon sunflower oil
Ingredients for the filling:
- 1 tablespoon oil
- 1 small onion, finely chopped
- 250 grams sliced mushrooms
- 2 cloves of garlic
- 1 teaspoon dried thyme
- Salt and pepper to taste
Ingredients for fasting bechamel sauce:
- 3 tablespoons oil
- 1 head of garlic
- 1 tablespoon inactive yeast flakes
- Salt to taste
- 150 grams of cashew nuts
- 180 milliliters of water
Method of preparation:
Fasting bechamel sauce:
Preheat the oven to 200 degrees Celsius. Cut the garlic head in half and place the halves on a baking sheet in a small bowl (you can use a tart pan or two muffin tins).
Sprinkle with 2 tablespoons of oil, cover with aluminum foil and bake for 50 minutes, until the garlic is soft, fragrant and a light golden color.
Put the cashews in hot water and let them soak for at least 30 minutes.
Drain the cashew nuts and put in a blender, along with the baked garlic, a tablespoon of olive oil, yeast flakes, salt and 180 ml of water. Mix until a creamy and homogeneous composition is obtained.
The resulting sauce can be used both in this recipe for mushrooms stuffed with fasting mushrooms, but also in mashed potatoes or other vegetarian dishes. Keep the bechamel sauce in a jar with a lid in the refrigerator for 3-4 days. It can last up to 1 month in the freezer. Keep in mind, however, that when you heat it, you need to add a little more water or vegetable milk to thin it.
Mix in a bowl the white flour with the chickpea flour, food starch and salt powder.
Gradually add the soy or oat milk and mix well with a whisk so that no lumps form. Finally add a tablespoon of oil and mix. This will prevent the dough from sticking to the pan.
Finely chop the onion and sauté it for 2-3 minutes, with a pinch of salt, in a pan in which you put a tablespoon of oil. Add the washed, cleaned, sliced mushrooms, crushed garlic and dried thyme. Mix and leave the composition on the fire until the mushrooms soften and the liquid evaporates. At the end, season with salt and pepper, add 3-4 tablespoons of bechamel sauce, stir again and set aside on the fire.
Put a non-stick spread pan over medium heat. For the first pancake, use an oil spray to avoid sticking the dough.
When the pan is well heated, add a pinch of pancake batter, stirring to spread evenly over the entire surface.
When the edges of the pancake start to "roll", ie it starts to rise, use a spatula to turn it on the other side.
Leave it on the fire for 1-2 minutes or depending on how fried you like it (but not too much, because it will burn and will not be as easy to roll).
Do the same with the rest of the pancake batter.
Fill the pancakes with the mixture of mushrooms and bechamel sauce, roll or fold in half and eat immediately while they are hot. Good appetite!
The fluffiest fasting pancakes
You will love these fasting pancakes! They are so fluffy, fragrant and tasty that it will be very difficult for you to share them with others! The best fasting pancakes that you have ever eaten, thanks to the last ingredient & # 8230 secret!
How to make fasting pancakes:
- Just like with regular pancakes, mix all the ingredients, gradually, in a large bowl, using a whisk or a mixer.
- Heat the oil in a pan over medium-high heat and then start making the pancakes one at a time. (If you put 3 tablespoons of dough in each pancake, you will get a total of about 15 pieces).
- Fry each pancake for 1-2 minutes on the first side, then another minute on the other side.
Fasting pancakes are as tasty as those with milk and egg
Fasting pancakes are served with jam, marmalade, peanut butter, chocolate cream, etc.3 / 5 - 12 Review (s)
Fluffy pancakes with hot water & # 8211 are delicious and easy to prepare
Do you want to eat a delicious dessert but are out of ideas? How about some fluffy pancakes, extremely tasty, cooked with boiling water? Try this recipe and delight your taste buds with some delicious pancakes.
- 1.5 cups boiling water
- 2 eggs
- 1.5 cups of milk
- 1.5 tablespoons melted butter
- 1.5 tablespoons sugar
- 1.5 cups of flour
- a pinch of salt
Here's how to make a recipe for pancakes with boiling water:
Beat eggs with sugar and add salt and vanilla powder. While mixing with the mixer, add the milk and then the flour. After you have gradually added all the flour, pour the butter.
At the end, boiling water will be poured into a thin oven. Set the dough aside for 30 minutes so that the ingredients have time to mix.
When the 30 minutes have passed, put the dough for a pancake in a pan, and after 1-2 minutes turn it on the other side. If you do not have a special pan for pancakes, you must grease the used pan with a little oil. Pancakes can be filled with chocolate cream, jam, cheese, etc.
A simple pancake recipe
mix continuously until a dough of a thick consistency is obtained.
After all the flour has been added, gradually add the milk (it is important to mix continuously to avoid lumps).
At the end, add oil and water. The dough should be free of lumps, silky and liquid.
If you like thicker pancakes, you can leave the dough in the fridge for about half an hour to "rest". I prefer thin and fine pancakes, so I prepare them as soon as the dough is ready.
The next step is very important. For the preparation of pancakes you need a good pan or a special one for pancakes.
Heat the pan and grease with a little oil or butter (do not use too much oil or butter, so that the greasy pancakes do not come out). Keeping the pan up on the fire, with the help of a polish or cup, pour the dough. Rotate the pan in a circle so that the dough covers the entire surface evenly. Then place the pan back over the fire, which should be suitable.
When the surface of the dough loses its luster and the edges of the pancake turn golden, it is a sign that it must be turned from side to side.
Using a spatula, turn the pancake. Cook for a few seconds and remove from the heat.
* If you do not use a special pan for pancakes but a regular one and you notice that the dough sticks to the pan, try to grease the pan with oil every time you pour the dough, if this trick does not help you, it would be good to change the pan.
* While frying the pancakes, if you feel that the dough has thickened you can dissolve it with a little water.
Pancakes can be spread with honey, any kind of jam, chocolate cream, cheese or any filling, both salty and sweet. They can easily adapt to any fad :)
Enjoy with pleasure!
Pancakes with mushrooms
I love pancakes! Ever since I was little I fell in love with this dish. I still remember the days when my grandmother was preparing pancakes filled with cherry jam or strawberries, to the happiness of me and my father! This time I said to try the salty version of the pancakes, so I filled them with mushrooms. They came out perfect!
Recipe of pancakes with mushrooms it is extremely easy to do. The filling also has some & ldquoextra & rdquo ingredients that make it even tastier. Also, these mushroom pancakes are served with sauces flavored with garlic, white wine or green pepper. I wrote you two variants of sauce below, one without dairy and the other based on sour cream, both sauces being based on garlic.
Don't worry, the smell of garlic is not strong at all. Both sour cream and tomatoes have the ability to easily neutralize the strong smell of garlic. You will like it, I guarantee it! & # 128512
You can read the recipe written below or find below the video recipe, where you can see how everything is prepared.
Grind the banana well until it becomes a paste, then add salt and oil.
Stir until the oil is incorporated, then add water and flour one at a time until everything is incorporated.
The resulting composition is baked in a well-heated pan greased with very little oil.
The pancakes have a sensational taste, you wouldn't even think they don't contain egg or milk. Worth a try!
Of course, you can grease them with any jam you want, any jam is suitable for these delicious pancakes.
Use a banana as ripe as possible because it is much easier to grind and has a more intense taste.
I recommend you to try the pancake fruit recipe, they are delicious too, you can find it by clicking on the picture: