Pancakes without eggs

4 servings

60 minutes

Eggless pancakes are a simple yet surprisingly delicate dish of Russian cuisine that traces back to traditional recipes for Lenten baking. They turn out thin, soft, and slightly sweet due to the combination of flour, milk, and sugar. The absence of eggs makes the batter particularly light, while the addition of vegetable oil gives it a silky texture. These pancakes are perfect for those following a plant-based diet or simply wanting to try a new version of a classic recipe. They can be served with fresh berries, jam, honey, or sour cream and can also be used as a base for savory fillings. The simplicity of preparation makes this recipe accessible even to novice cooks, while the aroma of freshly baked pancakes creates an atmosphere of homey comfort.

Energy value per serving

• Calories: 430.8
• Proteins: 11.9g
• Fats: 11.4g
• Carbohydrates: 71.4g

Ingredients

• Wheat flour: 2 glass
• Sugar: 2 tbsp
• Salt: to taste
• Vegetable oil: 2 tbsp
• Soda: pinch
• Milk 1%: 3 glass

Cooking steps

1. Add 1 cup of flour to 1.5 cups of milk and mix well with a whisk.

   Required ingredients:

   • Milk 1%: 3 glasss
   • Wheat flour: 2 glasss

2. Add the remaining milk and flour, and mix.

   Required ingredients:

   • Milk 1%: 3 glasss
   • Wheat flour: 2 glasss

3. Add sugar, salt, baking soda, oil, and mix.

   Required ingredients:

   • Sugar: 2 tablespoons
   • Salt:  to taste
   • Soda:  pinch
   • Vegetable oil: 2 tablespoons

4. Leave to rest for 30 minutes.

5. Bake.