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Thin pancakes with water and eggs (+Cooking video)
Instructions
Get all the ingredients ready for the thin pancakes with water and eggs.
Whisk the eggs with the sugar. Add a pinch of salt to balance the flavour. There's no need to whisk them to a foam – it's enough for the yolks and whites to combine and the sugar to start dissolving.
Add a little water, about half of it, and stir.
Add all the flour at once and mix vigorously, so you get a perfectly smooth batter without a single lump. A thick batter is easier to work smooth, which is why I didn't add all the water at the start.
Add the vegetable oil and stir.
Now add the rest of the water, not all at once but a little at a time, stirring the batter until smooth. Bring it to the right consistency – it should be fairly liquid, but don't overdo the water, or the pancakes will tear when you turn them. Let the finished batter rest for 10–15 minutes at room temperature.
Grease the pan with a little vegetable oil and pour in about two-thirds of a ladle of batter. Spread it over the surface of the pan and fry over medium heat on both sides until golden. These pancakes fry quite quickly – in 15 minutes you'll get 10 tasty thin pancakes.
The thin pancakes with water and eggs are ready. They turned out very tender and tasty. Serve them with tea and various toppings (jam, condensed milk) or roll a sweet filling up in them.Bon appétit!
Tips
- 1
Flour goes into a thick batter – it's easier to break up the lumps than in a thin one. First half the water, then the flour, then the rest of the water.
- 2
A 10–15 minute rest is a must. The gluten matures, the batter becomes more pliable, and the pancakes won't tear.
- 3
Oil in the batter means you don't have to grease the pan every time. 30 ml in the batter = less oil on the finished pancakes.
- 4
Two-thirds of a ladle per pan is ideal for thin pancakes. The same principle works for other kinds of thin pancakes.
Video
FAQ
Can the flour be replaced? +
Alternatives: buckwheat flour (a diet-friendly option), wholemeal flour (coarser, but more wholesome), corn flour 50/50 with wheat flour (an unusual taste), rice flour (gluten-free). Brands such as Garnets, Sugaroff and Diet Master are good quality. For "premium" pancakes, use Manitoba flour (Italian, high in protein). Pure rye flour is not suitable – the pancakes will be "heavy". Oat flour plus wheat flour 1:1 is a healthy-eating option. A gluten-free blend (rice plus corn plus starch) is for gluten intolerance. Sift the flour through a sieve once or twice for an airy batter.
What can replace the eggs? +
Vegan alternatives: 1 tbsp flaxseed meal + 3 tbsp water (this provides binding), 1 tbsp ground chia + 3 tbsp water, mashed banana (1/2 of one), apple purée (3 tbsp). Without eggs the pancakes will be less elastic, but they'll still work. For "Lenten pancakes" without eggs, add 1 tsp of baking soda + lemon juice. For a "children's version", use 4–5 quail eggs instead of 2 chicken eggs. Fresh eggs are the foundation of good pancakes. Check older ones: drop them into water – a fresh egg sinks to the bottom, an old one floats.
How long do the pancakes keep? +
In the fridge, wrapped in film or in a container, for 2–3 days. Reheating on a dry pan for 30 seconds a side will bring back their softness. In the microwave, 15–20 seconds (in a stack under a damp towel). In the freezer, up to 1 month, layered with baking paper so they separate easily. Thaw at room temperature for 30 minutes, or warm them in a pan. Fresh pancakes are the "stars" – they taste best on the day they're made. On the second day you can make a "pie" – pancakes layered with filling and baked under cheese.
What to serve the pancakes with? +
Sweet toppings: honey, preserves, jam, condensed milk, soured cream with sugar, fruit with cream, chocolate spread. Savoury: caviar, lightly salted fish, cheese and ham, fried mushrooms, minced meat with onion. Classic: butter and soured cream. For Maslenitsa, serve with caviar and red fish. For Easter, with curd cheese and raisins. With tea, coffee, cocoa or milk. For a picnic, with any filling wrapped in foil. At a buffet, mini-pancakes (5–7 cm across) with caviar. For breakfast, pancakes with condensed milk and coffee with milk. A universal base for all kinds of meals.
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