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Lenten pancakes with mineral water
If you want to make pancakes without milk and eggs, this recipe is just for you. You will only need mineral or carbonated water - and you will have a stack of tender and lacy, holey lentil pancakes made with mineral water.
Ingredients
Show ingredients
- mineral water - 2 cups (400 ml);
- wheat flour (premium) - 1 cup (160 g);
- sugar - 1 tbsp. (20 g);
- salt - a pinch;
- sunflower oil (odorless) - 2 tbsp. (32 g).
Preparation
- Prepare the necessary products for lentil pancakes with mineral water.
- Sift the flour mandatory. Sift the flour into a deep bowl where we will knead the pancake batter. After that, add sugar, salt to the flour and mix the dry ingredients together.
- Pour a glass of mineral water into the bowl with dry ingredients. Whisk until homogeneous. This is very easy to do, as the flour mixes easily with the mineral water.
- While whisking the batter, pour the second glass of mineral water. Knead a smooth batter without lumps.
- Now pour in the sunflower oil, mix well.
- The batter is thin and easily pours from a ladle in a thin stream.
- Heat the skillet well before baking. Before pouring the first portion of batter into the skillet, grease the skillet with sunflower oil (it's not necessary to grease the skillet for subsequent pancakes). Pour the batter into the center of the hot skillet, quickly swirl the skillet so the batter spreads evenly over the bottom. Bake until the bottom side of the pancake is browned (1.5-2 min).
- Flip and bake the second side of the pancake until golden brown, 0.5-1 min. To ensure the pancakes are tender, do not overcook them. The pancake removed from the skillet is placed on a plate and covered with a napkin to prevent drying out.
- The lentil pancakes with mineral water are ready. Serve them hot.
Enjoy your meal!
