Water-Based Pancakes

Cooking method

1. Step 1:

   

   Gather all the ingredients for the pancakes. Use all-purpose flour. The eggs and water should be at room temperature, so take the eggs out of the fridge ahead of time.

2. Step 2:

   

   Carefully separate the whites from the yolks. Don't let a single drop of yolk get into the whites, or they won't whip up. The bowl you put the whites in should be clean and dry too — any water in it will keep the whites from whipping. So keep a close eye on both of those things. Pop the whites straight into the fridge.

3. Step 3:

   

   Combine the yolks with the sugar and vanilla sugar and beat well until smooth.

4. Step 4:

   

   Pour in the water and mix well. Both the sugar and the vanilla sugar should dissolve completely.

5. Step 5:

   

   Sift the flour with the baking powder and add it to the batter in stages. I usually sift the flour straight into the batter — it's easier that way.

6. Step 6:

   

   Whisk the batter thoroughly, breaking up any lumps.

7. Step 7:

   

   Beat the chilled whites with a mixer on high, along with a pinch of salt, into a stiff, stable foam. It often happens that unwhipped liquid white hides beneath the foam, especially if your bowl narrows sharply at the bottom and the beaters can't reach it — so make sure the whole thing is whipped. Properly beaten whites are airy, hold their shape without deflating, and keep the trail left by the beaters.

8. Step 8:

   

   Gently fold the beaten whites into the batter. A silicone spatula works best, folding from the top down.

9. Step 9:

   

   You'll end up with a springy, airy batter full of air.

10. Step 10:

    

    Heat a skillet over medium (that's setting 6 on my stove) — no need to grease it. Spoon a little batter into the center and shape a neat, small round. Cook the pancake over medium heat for 1–2 minutes until golden, then flip and cook another 1–2 minutes.

11. Step 11:

    

    These pancakes cook fast — by the time you've shaped the round, the bottom is already golden, so you can flip them almost right away. It all depends on your skillet (its thickness and material) and your stove. Stack the finished pancakes on a plate and serve. Enjoy!