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Thin pancakes with water and eggs
Classic thin pancakes are made with milk and eggs, but if you don't consume dairy products, or simply don't have milk right now, and you crave delicious, tender thin pancakes, you can easily prepare them with water. We are sure you will like thin pancakes with water and eggs!
Ingredients
Show ingredients
- eggs - 2 pcs;
- water - 300 ml;
- flour - 200 g;
- vegetable oil - 30 ml;
- salt - 1 pinch;
- sugar - 2 tbsp.
Preparation
- Prepare all necessary ingredients for making thin pancakes with water and eggs.
- Whisk the eggs with sugar using a whisk. Add a pinch of salt for balance. There's no need to whisk too much into a foam; it's enough for the yolk and egg white to combine and the sugar to start dissolving.
- Add a little water, about half, and stir.
- Now add all the flour at once and mix vigorously to achieve perfectly smooth batter without a single lump. It's easier to knead thick batter, so we didn't add all the water at once.
- Add vegetable oil and stir.
- Now add water, not all at once, but gradually, and mix the batter until smooth. It should be brought to the desired consistency. It should be quite liquid, but don't add too much water, otherwise the pancakes will tear when flipping in the pan. Let the finished batter sit for 10-15 minutes at room temperature.
- Grease the pan with a small amount of vegetable oil and pour in about ⅔ of a ladle of batter. Spread it over 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'll have 10 delicious thin pancakes.
- 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!
