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Thin pancakes with water and eggs
Classic thin pancakes are made with milk and eggs, but if you do not consume dairy products, or if you simply do not have milk right now, and you want delicious, tender thin pancakes, you can easily make them with water. We are sure that you will like thin pancakes with water and eggs!
Serves: 10.
Cooking time: 40 minutes.
Caloric content: 191 kcal per 100 grams of the dish.
Ingredients
- eggs - 2 pcs;
- water - 300 ml;
- flour - 200 g;
- vegetable oil - 30 ml;
- salt - 1 pinch;
- sugar - 2 tablespoons.
Preparation
1. Prepare all the necessary ingredients for making thin pancakes with water and eggs.
2. Whisk the eggs with sugar. Add a pinch of salt for flavor balance. It is not necessary to beat too much into a froth, just enough for the yolk and white to combine and the sugar to start dissolving.
3. Add a little water, about half, and stir.
4. Now add all the flour at once and stir vigorously to get a perfectly smooth batter, without a single lump. It is easier to knead thick batter, so we did not add all the water at once.
5. Add vegetable oil and stir.
6. Now add the water gradually, not all at once, and stir the batter until homogeneous. It needs to reach the desired consistency. It should be quite liquid, but do not overdo it with water, otherwise, the pancakes will tear when flipping in the pan. Let the prepared batter sit for 10-15 minutes at room temperature.
7. Grease the pan with a small amount of vegetable oil and pour about ⅔ of a ladle of batter. Spread it across the surface of the pan and fry on medium heat on both sides until golden brown. These pancakes cook quite quickly, in 15 minutes you will have 10 delicious thin pancakes.
8. Thin pancakes with water and eggs are ready. They turned out very tender and tasty. They can be served with tea with various additions, such as jam or condensed milk, or you can wrap any sweet filling in them. Enjoy your meal!
