Lenten pancakes
4 servings
90 minutes
The main secret of pancake dough is highly carbonated mineral water. The bubbles loosen the thickness of the flour, so the pancakes turn out thin and delicate, like lace. And since they themselves do not contain any animal fat, or pastry, or anything that usually sticks to a frying pan, they are easy to turn over - don't worry, they won't tear. Such pancakes are easy to fill, since they are elastic, strong enough and can be easily folded into a bag, a roll, or an envelope - as your heart desires.
1
Prepare all the ingredients.
2
Pour soda into the bowl.
- Sparkling water: 600 ml
3
Add salt and sugar and stir until everything dissolves.
- Salt: pinch
- Sugar: 40 g
4
Sift the flour into another bowl.
- Wheat flour: 260 g
5
Gradually, while carefully mixing the dough with a large whisk, add flour to the bowl with water. It should result in a liquid dough of uniform consistency. If it is too runny, add a little more flour.
- Wheat flour: 260 g
- Wheat flour: 260 g
6
Pour vegetable oil into the dough and mix well. Let it sit for 15 minutes at room temperature.
- Vegetable oil: 1 tablespoon
7
Heat a non-stick skillet and grease it with vegetable oil.
- Vegetable oil: 1 tablespoon
8
Pour a ladle of batter into the pan and spread it in circular motions.
9
When the pancake is browned, flip it and let it brown on the other side.
10
Transfer the pancake to a plate and grease it with vegetable oil. Continue making pancakes until the batter runs out.
- Vegetable oil: 1 tablespoon
11
Serve with honey or other vegan toppings.
