Pancakes on water

4 servings

30 minutes

Water pancakes are a simple and classic dish of Russian cuisine that has retained its popularity due to a minimal set of ingredients and ease of preparation. It is believed that such pancakes appeared when dairy products were unavailable, but the desire to indulge in a tasty treat remained. They have a tender, airy texture with slightly crispy edges. Yeast gives the dough lightness, while the addition of vanillin adds a subtle sweet note. These pancakes pair wonderfully with jam, honey, sour cream, or even savory fillings, making them a versatile dish for any occasion. They cook quickly and are perfect for a cozy breakfast or a heartfelt family dinner.

Energy value per serving

• Calories: 151.7
• Proteins: 4.1g
• Fats: 6.4g
• Carbohydrates: 19.4g

Ingredients

• Water: 2 glass
• Sugar: 1 tbsp
• Dry yeast: 0.5 tsp
• Salt: 1 tsp
• Vinegar: 1 tsp
• Soda: 0.5 tsp
• Wheat flour: 5 tbsp
• Chicken egg: 1 pc
• Vegetable oil: 1 tbsp

Cooking steps

1. Dissolve yeast in warm water, add sugar, salt, baking soda with vinegar or lemon juice. Mix well.

   Required ingredients:

   • Water: 2 glasss
   • Dry yeast: 0.5 teaspoon
   • Sugar: 1 tablespoon
   • Salt: 1 teaspoon
   • Soda: 0.5 teaspoon
   • Vinegar: 1 teaspoon

2. Break an egg, add vanillin and enough flour to make a regular pancake batter. Let it sit for 2-3 hours.

   Required ingredients:

   • Chicken egg: 1 piece
   • Wheat flour: 5 tablespoon

3. Add vegetable oil, mix well, and bake in a well-heated, greased pan.

   Required ingredients:

   • Vegetable oil: 1 tablespoon