Write a comment
Pancakes on mineral water and milk
Pancakes on mineral water and milk turn out lace-like, thin, tender. We are sure you will like this recipe!
Yield: 10 pieces (pan diameter 21 cm).
Cooking time: 35 minutes.
Caloric content: 183 kcal per 100 grams of the dish.
Ingredients
- mineral water – 200 ml (glass);
- milk – 200 ml (glass);
- egg – 1-2 pcs;
- flour – 200 ml (glass);
- sugar – ½-1 tbsp;
- salt – 1/4 tsp;
- odorless oil – 1.5 tbsp.
When serving:
- butter – to taste;
- honey – to taste.
Preparation
1. Prepare the products for the pancake batter. All ingredients for such a batter should be at room temperature.
2. Combine in a deep bowl a large chicken egg (if the eggs are small, you can take 2 pcs.), sugar, and milk.
3. Beat the ingredients in the bowl into a light foam using a whisk.
4. Sift the flour into a separate dish, add salt, and mix.
5. Add the flour to the liquid ingredients in small portions.
6. Mix the flour into the liquid components, gently whipping the batter with a regular whisk. Then knead the batter until smooth.
7. While stirring the batter, add the mineral water to it.
8. Now pour in the sunflower oil, mix. Let the batter sit for 10-15 minutes.
9. After the time has passed, stir the batter again. The batter is liquid in consistency, flowing from the ladle in a very thin stream.
10. Next, heat the pancake pan, remembering to grease it with oil before the first pancake. Then pour the batter into our pan using a ladle, spreading it over the entire bottom by rotating the pan in your hand. Fry the pancake for about 15-30 seconds. As soon as small holes appear all over the pancake and the edges turn brown, it can be flipped.
11. Flip and fry the pancake on the other side until browned for a few seconds.
12. Grease the ready pancakes made with mineral water and milk with butter and stack them up.
Serve with dandelion honey or rose petal jam. Enjoy your meal!
