Classic Pancakes Made with Water
Fast, simple, delicious, and easy on the budget — these are pancakes you'll actually enjoy making. Thin and pliable, they're mixed from nothing more than flour, water, and eggs; they cook up quickly and don't stick to the pan. These classic water pancakes take to just about any filling, sweet or savory. Use the recipe as a base for fun appetizers or a layered pancake cake — and because they're so flexible, they arrange beautifully on a platter.
Elena
Recipe author
Classic Pancakes Made with Water
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
5 g
Fats 21 %
6 g
Carbohydrates 61 %
17 g
125 kcal
GI:
0
/
0
/
100
- You don't need milk for classic pancakes — water stands in just fine. Eggs, though, are a must: they're what make the batter supple and the pancakes soft. Add a little vegetable oil to the batter too, so the pancakes release cleanly from the pan. My shortcut: dump everything into a deep bowl all at once and blend it smooth with a mixer — the whole batter comes together in 3 to 4 minutes. Before you start, prep the pan: brush it lightly with vegetable oil and get it good and hot, with the burner set a touch above medium. For each thin pancake, pour about half a ladle of batter into the hot pan, then quickly swirl it to coat the whole surface, tilting the pan side to side. Cook about 30 seconds, gently lift an edge with a spatula, flip, and cook another 30 seconds on the second side. Stack the finished pancakes on a flat plate. Serve these water pancakes with sour cream, jam, or fruit preserves.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
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