Pancakes with water and no milk
Origin of the recipe
This recipe is a real lifesaver for those who want to make pancakes but are out of milk. Making pancakes with water isn't a new thing, but a time-tested method that was especially popular in the past when food was scarce. Using water instead of milk makes them light and neutral in flavor, perfect for any filling—from sweet to savory. They turn out incredibly thin and elastic, as shown in the video, and are perfect for breakfast or a snack. The key is to maintain the proportions and don't be lazy about sifting the flour.
What do you need for cooking?
Ingredients
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Water
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Eggs
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Flour
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Vanilla sugar
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Sugar
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Salt
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Soda
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Vegetable oil
Kitchen utensils
- Spoon
- Whisk
- Ladle
- shoulder blade
- Sieve
- Cooking brush
- deep bowl
- Frying pan with non-stick coating
Step-by-step recipe
Step 1:
Pour half a teaspoon of baking soda into a bowl, pour in 500 ml of boiling water and stir until the baking soda is completely dissolved.
Step 2:
Add 3 tablespoons of sugar and a pinch of salt to the bowl and stir. Let the mixture cool slightly.
*NOTE: If you are planning on making unsweetened pancakes, 1 tbsp. sugar is enough.*
Step 3:
Add 1 tbsp vanilla sugar and 2 chicken eggs.
Step 4:
Whisk all ingredients until smooth.
Step 5:
Sift half of the flour into a bowl through a sieve and mix gently.
Step 6:
Sift the remaining flour into the bowl, continuing to knead.
Step 7:
Pour in vegetable oil and mix the dough thoroughly until it becomes smooth, homogeneous and lump-free.
Step 8:
Let the dough sit for 5-10 minutes.
Step 9:
Heat a frying pan and brush it with a thin layer of vegetable oil.
Step 10:
Pour a ladle of batter into the pan and quickly spread it over the bottom by tilting the pan.
Step 11:
Fry the pancake until golden brown on one side, then carefully flip it over with a wooden spatula and fry the other side.
Step 12:
Place the finished pancake on a plate.
Step 13:
Repeat steps 8-11 until you run out of dough.
Cooking tips
For the best reaction of the baking soda, use really hot water, not just warm.
Be sure to sift the flour - this will eliminate lumps and make the pancakes fluffier.
Don't skip the resting stage of the dough - this allows the gluten to relax, and the pancake will be elastic and won't tear when turned over.
Before you start frying, be sure to preheat the pan—a cold surface will prevent the batter from spreading evenly.
Use a wooden spatula to turn the pan over—it's softer and less likely to scratch the non-stick coating.
If the dough seems too thick, add a little water, but very carefully so as not to spoil the consistency.
Store the finished pancakes in a stack, covered with a towel, to keep them soft and from drying out.
These water-based pancakes are versatile—serve them with butter, cottage cheese, honey, jam, or even mushrooms—they pair perfectly with any filling.
