Pancakes without eggs and milk

10 servings

30 minutes

Eggless and milkless pancakes are a simple yet surprisingly delicious recipe rooted in Russian cuisine. This version of the dish emerged as a response to the need for making tender, golden pancakes without animal products. Thin and airy, they have a light sweetness from sugar, while sparkling water gives the batter a bubbly texture, making the pancakes especially tender. Their taste resembles traditional Russian pancakes but with crispier edges. They pair excellently with jam, honey, or fresh berries and can also serve as a base for savory variations with vegetables and herbs. An ideal choice for a fasting menu or for those following a plant-based diet.

Energy value per serving

• Calories: 183.7
• Proteins: 4.6g
• Fats: 0.6g
• Carbohydrates: 40.6g

Ingredients

• Wheat flour: 500 g
• Mineral water with gas: 500 ml
• Sugar: 2 tbsp
• Salt: pinch

Cooking steps

1. Mix flour with sugar and salt.

   Required ingredients:

   • Wheat flour: 500 g
   • Sugar: 2 tablespoons
   • Salt:  pinch

2. Pour the dry mixture into water, mixing with a whisk or mixer.

   Required ingredients:

   • Mineral water with gas: 500 ml

3. Leave for 10 minutes.

4. Fry in a heavily heated pan.