Quick Milk and Water Pancakes
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
Sparkling water is used to make the pancakes airy. If you want the thinnest pancakes possible, use regular water that is slightly warmed. I always mix the liquids in a 1:1 ratio, but if you want low-calorie pancakes, you can use only water, and if you want heartier pancakes, use only milk. Both options turn out delicious! It's convenient to cook pancakes on two pans. Occasionally stir the batter. All ingredients should be at room temperature!
Ingredients
- Wheat Flour - 7.1 oz
- Milk - 8 fl oz
- Sparkling water - 8 fl oz
- Chocolate eggs - 3 pieces
- Sugar - 1 tablespoon
- Olive Oil - 2 tablespoons
- Salt - a pinch
Step by Step guide
Step 1
Sift the flour.
Step 2
Warm the milk to about 86°F.
Step 3
In a blender, beat the eggs with sugar and salt.
Step 4
Add milk, water, and flour to the blender.
Step 5
Blend the batter on the first setting for 1-2 minutes, depending on the power of the appliance. The batter should be lump-free! If you don't have a blender, you can use a mixer; mixing with a spoon takes longer and results in lumps.
Step 6
Add olive oil to the batter to prevent the pancakes from burning while cooking. Mix everything together.
Step 7
Cook the pancakes over medium heat.
Step 8
I cook in a cast-iron skillet. It should be greased with a small amount of oil. It's convenient to take a potato, peel it, and cut it in half. Poke one half with a fork. Pour a little sunflower oil into a cup. Before each pancake, grease the skillet with the oiled potato. This way, the pancakes will turn golden and not oily.
Step 9
It is important to cook the pancakes in a well-heated skillet.
Step 10
I end up with about 25 medium-sized pancakes.
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