avg —
Lenten pancakes with mineral water
Instructions
Gather the ingredients needed for the lenten pancakes with mineral water.
Always pass the flour through a sieve. Sift it into a deep bowl, the one in which you will mix the batter. Then add the sugar and salt and stir the dry ingredients together.
Pour one cup of mineral water into the bowl with the dry ingredients. Whisk until smooth – this is very easy to do, as flour blends readily with mineral water.
While you keep whisking the batter, pour in the second cup of mineral water. Work it into a smooth batter, free of lumps.
Now pour in the sunflower oil and stir it through.
The batter has come out thin and pours easily off the ladle in a fine stream – this is the right consistency for thin, lacy pancakes.
Heat the pan well before baking. Before pouring in the first portion of batter, grease the pan with sunflower oil (you need not grease it for the pancakes that follow). Pour the batter into the centre of the hot pan and, with a quick movement, swirl the pan so the batter spreads evenly across the bottom. Bake until the underside of the pancake is browned (1.5–2 min).
Flip it over and bake the second side until golden, 0.5–1 min. So that the pancakes stay tender, do not over-brown them. Lift each pancake off the pan onto a plate and cover it with a napkin so it does not dry out.
The lenten pancakes with mineral water are ready. Serve them hot.Bon appétit!
Tips
- 1
STRONGLY CARBONATED MINERAL WATER is the key to the lacy holes. Lightly carbonated water will not give you the "lace" – you will just get ordinary pancakes.
- 2
COLD MINERAL WATER – the bubbles keep "working" in the batter for longer. With warm water most of the gas escapes before you even start baking.
- 3
OIL IN THE BATTER – so that you do not have to grease the pan every time. The 32 g in the batter means less oil on the finished pancakes.
- 4
A WELL-HEATED PAN – the batter sets at once and the holes appear. A cold pan makes dense pancakes. The same principle works with other kinds of lacy pancakes.
Video
FAQ
Which mineral water should I choose? +
Ideally, a strongly carbonated one (Borjomi, Essentuki, Perrier, Svyatoy Istochnik, Arkhyz). Lightly carbonated water will not give you the "holes". Brands with a high gas content "work" better in the batter. Club soda (without minerals) is also suitable, but it falls short on aroma. Do not use medicinal mineral waters with a strong "salty" taste – they will spoil the flavour of the pancakes. Cold from the fridge – the bubbles are more active. Open the bottle right before mixing – the gas escapes quickly. For a "premium" version – Perrier or San Pellegrino. Fizzy drinks with sugar or colourings will not do – only plain mineral water.
Can the flour be replaced? +
Alternatives: wholemeal (healthier, but denser), buckwheat (lenten, gluten-free), rice (gluten-free, tender), maize 50/50 with wheat (an unusual flavour). The brands "Garnets", "Belovodye" and "Diet Master" are good quality. For a "premium" option – "Manitoba" flour (Italian). Pure rye is not suitable, as the pancakes will be "heavy". Oat flour – for a healthy-eating version. A gluten-free mix (rice + maize + starch) – for an intolerance. Sift the flour 1–2 times for an airy batter. The ratio of flour to water is strict (160 g to 400 ml), otherwise the batter will be the wrong consistency.
How long do the pancakes keep? +
In the fridge, wrapped in film or in a container – 2–3 days. Reheating on a dry pan for 30 seconds on each side will restore their softness. In the microwave – 15–20 seconds (in a stack under a damp towel). In the freezer – up to 1 month, layered with parchment for easy separation. Defrost at room temperature for 30 minutes or warm them on a pan. Fresh pancakes are the "stars" – they taste best on the day they are made. The next day you can make a "lenten pie" – pancakes layered with a vegetable filling. Do not leave them at room temperature for more than a day – the batter dries out.
What to serve lenten pancakes with? +
Lenten sweet toppings: preserves, jam, honey (if the fast is not strict), fruit purée, banana spread. Lenten savoury ones: vegetable caviar, a mushroom filling, mashed potato with onion, lentil pâté. With tea or a herbal infusion, with dried-fruit compote. At Maslenitsa – with any lenten filling. For an "office snack" – with a vegetable filling in foil. For a "lenten lunch" – with mushroom soup. For a buffet – mini pancakes (5–7 cm across) with vegetable pâté. For children – with fruit purée or jam. A versatile base for lenten meals and beyond.
- Comment
or post as a guest
Be the first to comment.
