Pancakes on water
6 servings
30 minutes
Water pancakes are a simple yet elegant dish of Russian cuisine, known for their lightness and accessibility. This recipe emerged as an alternative to traditional milk pancakes, allowing enjoyment of tender and airy pancakes without dairy products. The taste of these pancakes harmoniously combines the sweetness of sugar and vanillin with a light crispy crust formed during frying. Thanks to boiling water in the batter, the pancakes acquire an unusual elasticity, making them easy to roll or serve with various toppings—from honey and jam to caramel sauce and condensed milk. This versatile dish is suitable for both breakfast and cozy tea time, filling the home with the aroma of fresh baking and the warmth of traditional Russian hospitality.
1
Crack 2 chicken eggs into a bowl, add a pinch of salt.
- Chicken egg: 2 pieces
- Salt: pinch
2
Add 2 tablespoons of sugar.
- Sugar: 2 tablespoons
3
Whisk the eggs.
4
Boil 0.5 liters of water.
- Boiling water: 500 ml
5
Pour boiling water into a deep bowl and dissolve 0.5 teaspoon of baking soda in it.
- Baking soda: 0.5 teaspoon
6
When the water cools slightly (stops steaming), pour the egg mixture into the bowl.
7
Sift one cup of flour.
- Wheat flour: 1 glass
8
Add 0.5 teaspoon of vanillin.
- Vanillin: 0.5 teaspoon
9
Whisk the dough until smooth.
10
Pour in 2 tablespoons of vegetable oil.
- Vegetable oil: 2 tablespoons
11
Bake pancakes on a hot skillet, previously greasing it with oil using a silicone brush.
12
Serve the pancakes hot, adding toppings of your choice, such as caramel or condensed milk.
- Caramel sauce: to taste