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Pancakes with water and eggs with powdered sugar thin

Thin Pancakes with Water, Eggs, and Powdered Sugar

The ingredients are always on hand, and the results are delicious. This is about as easy and simple as a pancake recipe gets. When you're out of milk or kefir, you can still make thin, tasty pancakes with just water. Flavor-wise they hold their own against milk-based pancakes—in fact, they come out lighter, and the pancakes themselves are thin and pliable. In short, here's how to make simple, thin water pancakes. And honestly, it's the simplest pancake recipe I know.

Daria ☼

Recipe author

Pancakes with water and eggs with powdered sugar thin

Composition / ingredients

Servings:

Eggs

Powdered sugar

Water (warm)

2.5

All-purpose flour (top grade)

Vegetable oil

Salt (table)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 13 % 4 g

Carbohydrates 70 % 21 g

143 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

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Here's how to make them: stir a pinch of salt and the sugar into the warm water until fully dissolved. Crack in the eggs and mix well, or beat with a hand mixer. Add the flour—you can swap the pancake flour for any good all-purpose flour, and it's even better to use two kinds, such as wheat and buckwheat. Whisk again until there are no lumps. Add a spoonful of vegetable oil and stir. The batter should be on the thin side; if it comes out too thick, loosen it with a little more water. Fry the pancakes until golden on both sides in a hot skillet greased with a little lard or oil. Serve these simple water pancakes with any filling you like, or with none at all. Enjoy!