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Sweet lean pancakes on water without eggs

Sweet Egg-Free Pancakes Made with Water

A simple recipe for tender crêpes — original, tasty, and quick! These egg-free pancakes made with water are a bit of a specialty. I like my pancakes to stay close to the classic style. This lighter, "lean" version — lower in fat and other things that push up the calorie count — is perfect for those observing a fast, as well as for anyone watching their weight.

Arkady and Svetlana

Recipe author

Sweet lean pancakes on water without eggs

Composition / ingredients

Servings:

Water (boiled)

500

Sunflower oil (refined)

Sugar

Baking soda

Vinegar (to slake the baking soda)

Wheat flour (as needed)

200

Semolina (as needed, about 15% of the flour)

Vegetable oil (for frying, as needed)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 3 g

Fats 48 % 21 g

Carbohydrates 45 % 20 g

276 kcal

GI: 0 / 11 / 89

Cooking method

Cooking time: 45 min

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Boil the water and let it cool, then pour in the sunflower oil and add the salt, sugar, and baking soda slaked with vinegar. Stir in a mix of wheat flour and semolina until you have a batter about the consistency of a not-too-thick sour cream. The semolina gives these lean pancakes their sturdiness. Don't ever swap the boiled water for plain tap or filtered water — the pancakes may come out wrong, or not hold together at all. Fry the sweet pancakes on a hot skillet in olive or refined sunflower oil: pour the batter on with a spouted pancake ladle and swirl the pan to spread it into a thin, even layer over the whole surface. I usually serve them with strawberry jam or a fruit kissel. I came across this recipe for sweet egg-free pancakes in a tear-off recipe-a-day calendar. It's a great option for anyone who, for whatever reason, avoids animal products — those observing a fast, or vegetarians. It's hard to imagine anything simpler for dessert.