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Pancakes with mineral water and milk
Pancakes with mineral water and milk turn out lacy, thin, and tender. We are sure you will like this recipe!
Serves: 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 (cup);
- milk – 200 ml (cup);
- egg – 1-2 pcs;
- flour – 200 ml (cup);
- 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 ingredients for the pancake batter. All ingredients for this batter should be at room temperature.
2. In a deep bowl, combine a large chicken egg (if the eggs are small, you can take 2 pcs.), sugar, and milk.
3. Whisk the ingredients in the bowl into a light foam using a whisk.
4. Sift the flour into a separate bowl, add salt and mix.
5. Add the flour to the liquid ingredients in small portions.
6. Mix the flour into the liquid ingredients, gently whisking the batter with a regular whisk. Then knead the batter until smooth.
7. While stirring the batter, add the mineral water.
8. Now pour in the sunflower oil, mix. Let the batter rest for 10-15 minutes.
9. After the time has passed, mix the batter again. The batter should be liquid, flowing from the ladle in a very thin stream.
10. Next, heat the frying pan for pancakes, remembering to grease it with oil before the first pancake. Then pour the batter into our pan with a ladle, spreading it over the entire bottom by rotating the pan in your hand. Cook the pancake for about 15-30 seconds. As soon as small holes appear all over the pancake and the edges brown, the pancake can now be flipped.
11. Flip and cook the pancake on the other side until browned for a few seconds.
12. The finished pancakes with mineral water and milk are smeared with butter and stacked.
Enjoy your meal!
