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Pancakes on Mineral Water and Milk (+Cooking Video)
Instructions
I get the ingredients ready for the batter. They should all be at room temperature.
In a deep bowl, I combine a large egg (if the eggs are small, I use 2), the sugar, and the milk.
I whisk it to a light foam.
I sift the flour into a separate bowl, add the salt, and mix.
I add the flour to the liquid ingredients in small batches.
I mix the flour into the liquid, whisking gently, and work it until smooth.
Stirring the batter, I add the mineral water.
I pour in the sunflower oil and mix. I let the batter sit for 10–15 minutes.
After that time, I stir the batter. The consistency is liquid – it runs off the ladle in a thin stream.
I heat the pancake pan, remembering to grease it before the first pancake. I pour in a ladle of batter and spread it across the whole bottom by rotating the pan in my hand. I fry the pancake for about 15–30 seconds. As soon as little holes appear all over it and the edges brown, I flip it.
I flip it and fry the other side until browned, a few seconds.
I brush the finished pancakes with butter and stack them.I serve them with dandelion honey or rose-petal jam.Bon appétit!
Tips
- 1
Use sparkling mineral water – it's the secret to the holes. Without the carbonation the pancakes won't come out lacy; they'll just be ordinary thin ones.
- 2
All the ingredients must be at room temperature. Cold ones give lumps and uneven pancakes.
- 3
Rest the batter for 10–15 minutes. The gluten matures and the pancakes become more elastic.
- 4
The oil in the batter means you don't have to grease the pan every time. The same principle works for other kinds of thin pancakes.
Video
FAQ
Which mineral water should I choose? +
Strongly sparkling, neutral-tasting mineral water is ideal. Lightly sparkling water gives fewer holes. Still water won't do – there will be no effect. Don't use sweet "lemonades" or flavoured drinks; they'll spoil the taste. Make sure it's within its use-by date. Keep it chilled in the fridge for a better, more sparkling effect. An open bottle loses its fizz within 2–3 days. For "premium" pancakes, use natural alkaline or neutral mineral water.
Which milk should I choose? +
Whole milk of 2.5–3.2% fat is ideal. Richer 3.2% milk gives more flavoursome pancakes. Low-fat 1.5% makes a "lighter" version. Lactose-free milk works for intolerance. Plant-based milk (soya, almond, oat) makes a vegan version. Baked (ryazhenka-style) milk is an unusual alternative that gives a caramel note. Powdered milk is a "field" version, but the taste is worse than fresh. UHT milk is handy to keep in stock. The milk must be at room temperature.
How long do the pancakes keep? +
In the fridge, wrapped in film or in a container, for 2–3 days. Reheating them on a dry pan for 30 seconds a side restores 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. Thaw them at room temperature for 30 minutes, or warm them in a pan. Fresh pancakes are the star – they taste best on the day they're made. On the second day you can make a "pancake cake" – layer them with cream and bake. A stack under a lid won't dry out.
What do you serve pancakes with? +
Sweet toppings: honey, jam, condensed milk, sour cream with sugar, berries and cream, chocolate spread, lemon zest and sugar. Savoury ones: red or black caviar, lightly salted fish, salmon, mushrooms, meat, cheese, vegetables. The Maslenitsa way is with butter, sour cream, honey, and caviar. With tea, coffee, cocoa, or milk. For Easter, with curd cheese and raisins. For a picnic, with various fillings in foil. At a buffet, mini pancakes (5–7 cm across) with caviar and sour cream. For a Russian tea party, with a samovar and bagel rings. A universal base.
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