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Lenten pancakes on mineral water
If you want to make pancakes without milk and eggs, then this recipe is just for you. You will only need mineral or sparkling water - and you will have a stack of tender and lacy, holey Lenten pancakes on mineral water.
Cooking time: 20 minutes.
Serves: 10 pancakes (pan diameter 16 cm).
Caloric value: 148 kcal per 100 grams of the dish.
Ingredients
- mineral water - 2 cups (400 ml);
- wheat flour - 1 cup (160 g);
- sugar - 1 tablespoon (20 g);
- salt - a pinch;
- sunflower oil (odorless) - 2 tablespoons (32 g).
Preparation
1. Prepare the necessary ingredients for Lenten pancakes on mineral water.
2. Be sure to sift the flour. Sift the flour into a deep bowl in which we will knead the pancake batter. After that, add sugar and salt to the flour and mix the dry ingredients together.
3. Pour a glass of mineral water into the bowl with the dry ingredients. Mix with a whisk until smooth. This is very easy to do, as the flour mixes easily with the mineral water.
4. While stirring the batter with a whisk, pour in the second glass of mineral water. Knead a smooth batter without lumps.
5. Now pour in the sunflower oil and mix.
6. The batter is thin and easily pours from a ladle in a thin stream.
7. Heat the pan well before baking. Before pouring the first portion of the batter into the pan, grease the pan with sunflower oil (it is not necessary to grease the pan for baking subsequent pancakes). Pour the batter into the center of the hot pan, quickly swirl the pan so that the batter spreads evenly across the bottom. Bake until the underside of the pancake is browned (1.5-2 minutes).
8. Flip and bake the second side of the pancake until browned, 0.5-1 minute. To make the pancakes tender, do not over-bake them. The pancake removed from the pan should be placed on a plate and covered with a napkin to prevent drying out.
9. Lenten pancakes on mineral water are ready. Serve them hot.
Enjoy your meal!
