Lenten pancakes with water, no eggs or milk

Step-by-step recipe

Step 1:

Pour 200 ml of warm boiled water into a bowl. Add 1-2 tablespoons of sugar and a pinch of salt and stir thoroughly.

Step 2:

Gradually add 150-200 g of sifted flour into the liquid mixture, stirring constantly to prevent lumps from forming.

Step 3:

Add 1 level teaspoon of baking soda and stir again.

Step 4:

Slowly pour in 200 ml of boiling water, stirring constantly with a whisk.

Step 5:

Pour 2 tablespoons of vegetable oil into the mixture and stir.

Step 6:

Let the dough sit for 10 minutes.

Step 7:

Heat a frying pan and grease it with vegetable oil. Pour a ladle of batter into the pan and quickly spread it over the bottom, tilting the pan.

Step 8:

Fry the pancake until golden brown on one side, then carefully flip it over with a spatula and fry the other side.

Step 9:

Place the finished pancake on a plate. Repeat steps 8-11 until the batter is used up.

Cooking tips

For a better dough consistency, be sure to sift the flour before adding it - this will prevent lumps.

When frying, use medium heat - too high heat can cause burning.

Before each new pancake, grease the pan with vegetable oil - this will prevent sticking.

If the dough seems too thick, you can add a little water.

These lean pancakes go great with any filling—try replacing the sweet filling with cottage cheese or mushrooms.

Serve pancakes hot immediately after cooking.

Experiment with the amount of sugar - for a more dietary option, you can reduce it or eliminate it altogether.