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Pancakes without milk

Pancakes Without Milk

You can make delicious pancakes with just water! These are American-style pancakes, cooked from a batter based on buttermilk or milk with a little baking powder. They're always cooked on a dry, ungreased pan, which is what sets them apart from richer, oil-fried fritters. This version skips the milk and uses water instead, and the pancakes come out every bit as good as the traditional kind.

katushafin

Recipe author

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Composition / ingredients

Servings:

Water

150

Eggs

Flour

150

Sugar

Salt

0.5

Baking powder

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 22 % 10 g

Carbohydrates 64 % 29 g

229 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. You can cut back on the sugar if you prefer your pancakes less sweet.
Step 2:

Crack the egg into a bowl and whisk it well.
Step 3:

Add the water to the egg and whisk to combine.
Step 4:

Add the flour, sugar, salt, and baking powder, and whisk until you have a smooth batter.
Step 5:

Stir the oil into the batter.
Step 6:

Heat the pan. There's no need to grease it — these pancakes cook on a dry pan, and the oil in the batter keeps them from sticking. Drop about two tablespoons of batter onto the pan for each pancake and spread it out gently.
Step 7:

Cook on both sides until golden brown.

Now let me show you how to serve pancakes right. Traditionally they're stacked several high and, while still hot, drizzled with melted butter. You eat them by cutting straight down through the whole stack in small pieces, the way you'd slice a cake. Maple syrup is a hugely popular topping — pour it right over the stack. It's delicious. Really, any topping works with pancakes: honey, jam, or sweetened condensed milk. They pair beautifully with sour cream, whipped cream, or melted chocolate. Scatter a stack with nuts or berries and it's not only tasty but gorgeous. I like to serve mine with a berry-and-sour-cream sauce — just stir together sour cream and jam, or use plain yogurt in place of the sour cream. You can also make pancakes with fillings: fold pieces of fruit, berries, or crumbled chocolate into the finished batter. It comes out wonderful! If you're not watching your diet, use melted butter instead of oil — it gives the pancakes a nutty flavor. Vanilla is great in them too. To lighten them up, use whole-grain flour.