Did you know that unleavened pancakes in Russia were especially in demand on fasting days, of which there are about two hundred a year? At first, they cooked with yeast, so the pancakes came out lush, voluminous and hearty, which was especially appreciated in poor peasant families. Later they began to knead the dough with soda, and nowadays there are options with baking powder, and even with mineral water.

If you properly prepare the dough in water, without violating the recipe, then pancakes will turn out no worse than traditional "dairy" ones. Of course, without a creamy aroma, but they will be just as elastic, delicate and subtle. You can serve it separately, as well as with all kinds of fillings, sauces and additives. Pancakes on water perfectly tolerate freezing, so you can cook a large portion for future use and reheat if necessary in a pan or in the microwave.

What you need for cooking

Flour can be used of the highest or first grade, with a high gluten content. If eggs are present in the recipe, then, of course, they must be fresh. Well, if the eggs are homemade, then the pancakes will turn out to be a beautiful yellowish color. Vegetable oil is traditionally used refined sunflower oil, that is, odorless and foreign impurities.

From the dishes you will need: a frying pan (optimally cast iron), deep dishes for kneading the dough, as well as a blender or hand whisk, a brush for greasing, a spatula for turning.

With eggs (classic recipe) step by step

The classic recipe for pancakes mixed with water is almost no different from the usual for us option using cow's milk. The products are elastic, which allows you to put in them absolutely any filling of your choice, both sweet and salty. The list of ingredients includes eggs, so the recipe is not considered vegetarian or lean, but it is suitable for people with individual intolerance to dairy products (with the so-called lactose deficiency).

Total cooking time: 40 minutes
Cooking time: 20 minutes
Output: 12-15 pcs.

Ingredients

• flour - 400 g
• large eggs - 2 pcs.
• water - 500 ml
• soda - 0.5 tsp.
• 9% vinegar - for soda quenching
• sugar - 2 tbsp. l.
• salt - 0.5 tsp.
• refined oil - 2 tbsp. l.

How to cook pancakes in water with eggs

I drive a couple of large eggs into a deep saucepan or bowl, immediately add salt and sugar, whisk intensively until foamy. If you're planning on making a dessert, you can add some vanilla sugar or vanillin for flavor.

I pour in water (it can be slightly warmed up, then it will be easier to deal with lumps) and put in soda, slaked with vinegar.

At the very end, pour in the oil, mix again. If you stirred well with a whisk, then there will be no lumps, the consistency will be smooth and uniform. If they do come across, you can use a submersible blender, if necessary, increase / decrease the amount of flour and liquid. I leave the finished dough aside for 15–20 minutes. During this time, the gluten will swell and the mass will become more elastic, which means that the pancakes will better keep their shape when frying. The consistency after infusion, as a rule, becomes a little thicker, like a jelly.

After the specified time has elapsed, you can finally reheat the pan. The first time I grease it with a brush dipped in a small amount of vegetable oil, and pour out a portion of the dough, distribute it over the entire bottom, twisting it in the air. You can take a frying pan with a non-stick coating, but it is still better to use a cast iron pan - it bakes fresh pancakes more evenly.

I bake for about 30-40 seconds on each side, until golden brown. You can turn it over with a spatula or tossing the pancake up with a sharp movement, as it is more convenient for you. To make the pancakes even tastier and softer, you can grease with a small cube of butter, stacking on top of each other while hot.

Best served as soon as removed from heat. You can wrap either salty or sweet filling of your choice. We brew tea and enjoy!

Pancakes on water without eggs

Pancakes on water do not have to be cooked with chicken eggs. In this case, the recipe is suitable not only for people with lactose intolerance, but also for fasting and vegetarians. It will turn out especially delicious if you wrap a filling of mushrooms fried with onions inside. Well, if you plan to serve them for dessert, then just pour it with jam or honey.

Ingredients

• water - 400 ml
• soda - 0.5 tsp.
• vinegar - for extinguishing soda
• flour - 2-2.5 tbsp.
• sugar - 1-2 tbsp. l.
• salt - 0.5 tsp.
• vegetable oil - 50 ml

1. Heat the water a little on the stove or in the microwave, but not too much, up to about 40-50 degrees.
2. Pour the water into a deep bowl, send slaked soda, granulated sugar and salt there.
3. Sprinkle the pre-sifted flour in portions, and so that it does not crumple, use a blender or a whisk.
4. When the dough is done, stir in the butter. As a result, the consistency should turn out to be velvety, without a single lump. If, nevertheless, such a nuisance happened, then leave the dough alone for 10-15 minutes, and mix it again. If you wish, you can add fried onions to the pancake mass for flavor or a couple of tablespoons of fresh chopped herbs - dill, green onions and parsley (you can do a little of everything). You can add a little vanillin to the dough for sweet pancakes.
5. Preheat the skillet properly and grease it with a thin layer of oil for the first time, or quickly walk along the bottom with a piece of bacon impaled on a fork. Fry on both sides for about one minute, the heat should be moderate so that the dough is baked evenly.

Pancakes with milk (sour cream) and water

If you find a little milk in the refrigerator, but it is not enough for a full-fledged kneading, then you can dilute it with water in any ratio. We do the same with sour cream, that is, add liquid to it to get the required pancake consistency. It doesn't matter if the sour cream is slightly sour - in this case, the baked goods will be more magnificent. Please note that all foods must be warm, at room temperature, so try to get them out of the refrigerator well in advance.

Ingredients:

• sour cream - 3 tbsp. l.
• water - 500 ml
• eggs - 2 pcs.
• flour - 2 tbsp.
• sugar - 1 tbsp. l. (or 2 tablespoons for sweet pancakes)
• salt - 1 tsp
• sunflower oil - 3 tbsp. l.

1. Beat eggs until light foam with salt and sugar. If you want the pancakes to become airy, then you can beat the whites separately from the yolks, then the products will be with numerous holes, lush.
2. Add the available amount of sour cream and pour in the water. Stir vigorously.
3. Gradually pour in half a glass of flour, kneading a thin dough - in consistency, as usual, it should be similar to sour cream or liquid cream. Increase the amount of flour if necessary.
4. Pour in a little vegetable oil, stir again and fry in a pan (very hot) until golden brown.

Pancakes with mineral (carbonated) water

Instead of ordinary water, you can use carbonated water, then the pancakes will turn out to be perforated, openwork. You will need unsweetened soda, no syrup. For elasticity and softness, milk is added to the pancake dough. Of course, you can bake pancakes using only soda, that is, without milk - in this case, add to the list of ingredients a little more than half a teaspoon of soda, previously slaked with vinegar, otherwise the cooking technique will be unchanged.

Ingredients:

• highly carbonated water - 250 ml
• milk - 250 ml
• eggs - 3 pcs.
• flour - 1.5 tbsp.
• sugar - 1.5 tbsp. l.
• salt - 0.5 tsp.
• sunflower oil - 2-3 tbsp. l.

1. Combine eggs and bulk (sugar, salt). Whisk with a fork / whisk / blender for 1-2 minutes.
2. Pour in the milk and add the flour, whisking to remove the smallest lumps.
3. Next, pour in soda and at the very end - refined oil.
4. From time to time, brush a red-hot pan with a brush, dipping it in oil, and bake for about half a minute on each side.

Pancakes are thin with holes in the water

The secret of making delicate and thin pancakes with holes lies in the fact that at the initial stage of preparing the dough, you need to beat the eggs properly - until a high foam appears. The more fluffy the egg mixture is, the more porous the products will end up. And don't forget to preheat the pan. If the bottom is not heated enough, the dough will not bubble and form patterns.

Ingredients:

• warm water - 500 ml
• eggs - 3 pcs.
• flour - 1.5-2 tbsp.
• baking powder - 0.5 tsp.
• sugar - 2 tbsp. l.
• salt - 1 tsp
• vegetable oil - 2 tbsp. l.

1. Beat three large eggs at once with salt and sugar - intensively, 2-3 minutes, until foam appears.
2. Pour in warm (preferably boiled) water and beat again.
3. Without turning off the mixer, gradually add flour, add baking powder.
4. Pour butter into the finished mixture, which resembles sour cream.
5. Bake in a hot skillet, pouring in the dough - about 1/2 ladle each. Fold finished products in a high stack, brushing all over with a cube of butter for a pleasant creamy aroma.

Yeast pancakes on water

Yeast pancakes differ from all others in that they take longer to cook, but they are much more fluffy. It will take you 10 minutes to cook, and the rest of the time (about 2-3 hours) the dough will go on its own, without your direct participation. It should come up twice, and after the third time you can already reheat the pan. The consistency can be made dense, then you get fluffy and thick pancakes, or, on the contrary, pour in more liquid, then the products will be thinner, you can wrap the fillings in them.

Ingredients:

• flour - 500 g
• warm water - 750 ml
• dry yeast in a bag - 5 g
• vegetable oil - 3 tbsp. l.
• sugar - 1.5 tbsp. l.
• salt - 0.5 tsp.

1. Make a pancake dough. To do this, add a spoonful of sugar and the same amount of flour sifted through a fine sieve into a small bowl. Add dry yeast and pour in 50 ml of warm water so that the consistency becomes similar to sour cream. Leave the bowl, covered with a towel, in a warm place for half an hour.
2. In another deep bowl, combine 500 ml of warm water, vegetable oil and salt, add the dough here. Add flour in portions and stir until smooth, whisking to remove any lumps. Leave it alone again for 1 hour, placing the bowl in a warm place.
3. When the dough swells, pour 200 ml of boiling water into it and immediately mix it quickly - due to brewing, the pancakes will turn out to be delicate. Leave to rest for another 10 minutes.
4. Bake until golden brown in a hot skillet (brush with a couple of drops of oil before pouring out the first portion of the dough).

Custard pancakes on boiling water

The dough is called custard dough because the flour is brewed with steep boiling water - this retains moisture, which in turn evaporates during frying and provides the pancakes with airiness. Add a little cornstarch to make the garments more elastic and thinner than paper.

Ingredients:

• water at room temperature - 300 ml
• eggs - 2 pcs.
• boiling water - 300 ml
• flour - 1 tbsp.
• corn starch - 0.5 tbsp.
• salt - 2 chips.
• sugar - 2 tbsp. l.
• vegetable oil - 3 tbsp. l.

1. Combine salt, sugar and eggs, stir with a blender or by hand until foamy.
2. First pour 300 ml of water at room temperature into the egg mass. Whisk again.
3. Add flour and starch in portions.
4. Finally, add oil and pour in all 300 ml of boiling water, stirring vigorously. You should get a more liquid consistency than usual. Leave the dough alone for 30-40 minutes to swell, so that the starch is steamed.
5. Bake in a hot, greased skillet, scooping up about 1/2 of a ladle. Pancakes are prepared very quickly, about 15-20 seconds on each side.

Rye pancakes on the water

This type of pancakes - made from rye flour on water - are often included in the diet menu. They turn out to be dark, with a characteristic rye aftertaste. When warm, they are good with butter and sour cream, you can wrap the filling inside, cottage cheese with herbs or minced meat stewed with onions is ideal.

Ingredients:

• rye flour - 200 g
• water or a mixture of milk and water - 500 ml
• eggs - 2 pcs.
• sugar - 2 tbsp. l.
• soda - 0.5 tsp.
• salt - 2 chips.
• sunflower oil - 2 tbsp. l.

1. Combine sifted flour and other free-flowing ones, except for soda.
2. Whisk the eggs separately until they foam. Pour water over them and stir vigorously.
3. In a bowl with dry ingredients, add about half of the liquid component, carefully breaking with a whisk so that no lumps collect.
4. Add the quenched soda, pour in the remaining liquid and oil. Leave to rest for 30 minutes.
5. Bake in portions in a greased skillet.

Which filling to choose?

Sweet pancakes - sprinkle with powder through a fine strainer, serve with your favorite jam, flower honey, or fruit sauce. Sweet curd mass or chocolate paste, fruits and berries are perfect as a filling.

Salted pancakes - lightly brush with a cube of butter, serve with sour cream or sauce. An excellent filling will be chicken, mushrooms, liver, cabbage stewed with onions, salmon with dill, salmon with mascarpone, eggs with rice, cheese, etc.

Secrets of making unleavened pancakes

1. Sift the flour through a sieve before adding it to the batch. So it "sticks" better to the rest of the components and is saturated with oxygen. As a result, you will get not lumpy, but air-elastic dough.
2. All liquid ingredients should be at a comfortable room temperature.
3. To make the dough homogeneous, add flour in small batches, breaking the lumps by hand or with a blender.
4. You can add vanilla or cinnamon to sweet baked goods. The zest of lemon and orange will also give a pleasant aroma.
5. Salted pancakes will be even tastier if you add grated carrots or finely chopped onions to the already prepared place.
6. Instead of eggs, you can try adding flax seeds to the dough - ground and steamed in boiling water for 10-15 minutes.
7. Unleavened pancakes love cast-iron speed - they are cooked evenly over the entire area, they turn out to be tender. On a thin pancake maker, the products will be more "rubbery".
8. Before baking, brush a skillet with a piece of fresh bacon or a brush dipped in oil. But don't overdo it. Just a couple of drops of fat are enough to prevent the products from sticking.
9. If the pancakes are dry and do not want to keep their shape when folding, then cover them with a lid and leave for 15-20 minutes. They will steam out, become softer and more tender, the edges will not sprinkle.
10. To make freshly baked pancakes even tastier, after removing them from the pan, immediately grease with a small cube of butter, you can sprinkle with sugar. Delicious pancakes for you!

Pancakes without milk are in no way inferior to traditional pancakes with dairy products. They turn out to be thin and delicate. Various fillings are combined with them: sweet, salty, fruit, meat or fish.

Pancakes without milk can be a great dessert. They can be served with sweet sauces or fruits. They can also become a second course, stuffed with various fillings. As a filling, you can take lightly salted and lightly salted fish, minced meat, fried mushrooms, cheese, etc.

Since the pancakes have a high density, they can be baked without unnecessary problems. They will not break during this process. To bake pancakes, the oven should be preheated to 200 degrees. They will turn out rosy and have a thin crunchy crust.

Pancakes without milk are great options for a morning meal, or as a snack.

Pancake recipe without milk in mayonnaise

Cooking time - half an hour.

Servings - 15.

Composition of products for pancakes without milk with mayonnaise:

1. Water - 5 cups.
2. Mayonnaise - 2 tbsp. l.
3. Sunflower oil - 3 tbsp. l.
4. Eggs - 1 pc.
5. 3 cups wheat flour.
6. Sugar - 2 tbsp. l.
7. Salt.
8. Soda.

Mix cool water with salt, sugar, egg and mayonnaise. The ingredients are whipped until smooth. Flour is poured into them. Everything needs to be mixed well to eliminate lumps. The thickness of the dough should be low. Slaked soda is added to it, refined oil is poured in and mixed.

A frying pan is oiled and heated over low heat. Pancakes are baked on both sides. The appearance of a golden hue becomes a signal of readiness.

Pancakes have holes. They turn out to be thin and ruddy, and very tasty.

Time consumption - 1 hour.

Servings - 15.

Ingredients for dairy-free blueberry pancakes:

1. 2 mugs of flour.
2. Water - 5 cups
3. Sugar - 6 tbsp. l.
4. 3 tbsp. l. vegetable oil.
5. 1 cup fresh or frozen blueberries

Making blueberry pancakes without milk

Initially, flour is mixed with sugar powder, salt and soda. Then blueberries are added to them. Mix the ingredients thoroughly.

Domestic cuisine is fraught with many interesting pancake recipes. Pancakes are one of the culinary specialties most loved by the people. Both adults and children adore this dish. Pancakes are baked in different ways: on eggs, with starch, without flour, with onions, with cocoa. We will have pancakes without milk on the menu. The recipe for their preparation is quite simple. Yes, and the hostess's wallet will not feel much damage from buying the necessary ingredients. It is also good that any novice cook can master the preparation of this masterpiece. The main thing is to read the recipe and "conjure" a little in the kitchen with the ingredients.

It's no secret that hot flavored pancakes are most in demand during the colder months. And Shrovetide without this pastry is simply impossible to imagine. Since ancient times, the hostesses have prepared an impressive amount of pancakes on this holiday in order to treat them to neighbors and relatives. Having learned how to cook pancakes in water (using eggs), you can always please your household with delicious pastries. Pancakes on the water are great with sweet tea and are also a great base for stuffed pancakes, pockets and pouches. The neutral taste will allow you to use both sweet and savory fillings.

After a simple "witchcraft" in the kitchen, you will see that thin pancakes on the water turned out to be deliciously tasty. In addition to these, you can use sour cream, yogurt, liquid chocolate, sweet syrup or hot sauce - whatever you like best.
As for the filling for pancakes - it can be anything you like. You can stuff thin pancakes with fried mushrooms, cabbage, cheese or minced chicken. It is in your power to create a real "palette" of pancakes with several types of toppings. Your household will certainly appreciate it!

Another useful use of pancakes is to make a homemade semi-finished product out of them. For this purpose, stuffed pancakes are placed in the freezer. It only takes a few minutes to warm them up. As you can see, cooking pancakes is a special art that provides a huge scope for imagination.

pancake recipe without milk

Ingredients:

• one and a half cups of flour (a glass with a volume of two hundred milliliters);
• five hundred milliliters of water (warm);
• three chicken eggs;
• a couple of tablespoons (tablespoons) of vegetable oil;
• baking soda. You will need no more than a third of a teaspoon;
• for extinguishing soda - lemon juice or vinegar;
• add sugar and salt according to your own preference;
• if the pancakes are sweet, a gram of vanillin will do the trick.

Cooking process:

You need to drive eggs into the prepared bowl, add salt and sugar. Using a whisk, grind the liquid mass. Pour warm water into the bowl. Next in line is wheat flour. It is added little by little so that the dough is free of lumps. Well, of course, you need to work with a whisk.

If you have sweet pancakes "in the project" - it's time to add vanillin. At the end, slaked soda and butter are added to the pancake dough. The dough is mixed well.

The prepared frying pan is greased with oil. Experienced hostesses do this only in the first approach, then they do without the specified procedure. The dishes should warm up well, and only then the pancake dough gets into it. Pour it with a ladle in the center of the pan. Then you should tilt the pan in a circular motion in different directions. Thus, the dough evenly "creeps" along the bottom of the hot dish.

The pancake is fried until a nice uniform color appears. Then carefully turn it over and fry for a while. It is most convenient to put fried pancakes on a plate or a large plate in a stack (one on top of the other). Some housewives like to put small pieces of butter between pancakes.

Thin brown pancakes will become an adornment of any celebration - you can easily be convinced of this!

The collection of Pancake recipes for Shrovetide is increasing. This time we will bake pancakes without milk, on water... Traditional pancakes are baked on a dough containing milk or kefir, or a mixture of both. And what will the pancakes taste like on the water?

It will differ from the taste of pancakes in milk, the consistency of the finished pancakes will be more rubbery, and therefore they will need to be greased with more butter.

From the last recipe of pancakes I liked, I want to highlight the unusually tasty ones, if you have not cooked them yet, then be sure to try. And so for many years I baked pancakes according to my favorite recipe, which my grandmother gave me, this one.

Now let's move on to a new recipe - pancakes without milk.

The dough starts incredibly quickly, and if you use a mixer, even more so. There were no lumps, no breaks during baking. But it takes a little more time to bake one pancake on the water.

What you need for thin pancakes:

0.5 liters of water
0.5 tsp salt
350-400 grams of wheat flour
One egg of category 1 C, that is, large
1 table. a spoonful of sugar sand (you can increase it if you like sweet pancakes)
2 table. tablespoons of vegetable oil
Butter for greasing baked pancakes

Note. Why do you need to add vegetable oil to pancake dough? In order not to constantly grease the pan with this very oil when baking pancakes. Although if your pancake pan is picky, then it is better to change it, or grease the pan with vegetable oil, dipping half of an onion strung on a fork into it. A very convenient way.

How to bake thin pancakes without milk

First you need to make the pancake dough. Take a large container, pour room temperature water into it and add the egg along with vegetable oil. Add salt and granulated sugar:

Stir all these ingredients together, beating the egg thoroughly.

Sift the flour and add to the liquid components:

Knead the dough thoroughly until smooth.

The consistency of the pancake dough should be such that the dough flows from the whisk rather freely:

It remains to heat the pan. I usually grease the hot surface of the pan with vegetable oil for the first pancake, and then no longer.

Which dish sounds more home-like than pancakes? With meat, cottage cheese, jam or simply oiled, they create a cozy atmosphere in the house. But what if you are allergic to eggs or they just weren’t at home, and you just want to bake delicious pancakes? Then our recipes for pancakes in milk without eggs will come to your rescue.

One of the most common recipes for pancakes without eggs in milk. Such pancakes are in no way inferior in taste to classic ones, and maybe even superior in some way. To prepare them, you need a minimum of ingredients and effort, and the result will surely please you.

The number of ingredients is approximate. The thickness of the dough can be adjusted according to your own taste and preference. If you like thin pancakes, then it is better to make the dough less often, if denser, then on the contrary - thicker. The same goes for the amount of sugar.

Here is a basic list of ingredients to suit all pancake variations. In the future, we will only adjust the fluid, everything else remains unchanged.

• Milk - 200-250 ml.;
• Flour - 300 gr;
• Sunflower oil - 3 tbsp. l. in the dough and 1 tbsp. l. for greasing the frying pan .;
• Butter - 50 gr. - optional;
• Sugar - 3 tbsp. l .;
• Salt - a pinch;
• Vinegar slaked soda - on the tip of a knife.

We mix all the dry ingredients in one bowl, then gradually pour in the milk. At the same time, we constantly stir with a whisk or fork so that no lumps form. When the dough acquires the desired thickness, add the olia to it and leave it to rest for 10 minutes.

Pour the dough with a ladle into a preheated frying pan. Fry for 2 minutes on each side until golden brown.

Put the finished pancakes on a plate, smearing with butter (optional). Your pancakes are ready, bon appetit.

Advice! If the milk is boiled before cooking, the pancakes will become more tender and fluffy. According to this recipe, you can also cook pancakes in milk without eggs.

Recipe for making pancakes in sour milk without eggs

There is a little sour milk left and you don't know what to do with it? And there were no eggs in the house? It doesn't matter, you can always make pancakes according to our recipe. And who knows, maybe he will become your favorite.

For the test, you will need a basic composition of products, only we replace simple milk with sour milk.

How to do:

1. Mix all dry ingredients with half of the milk. The dough must be homogeneous and free from lumps.
2. Bring the other half of the milk to a boil and quickly pour it into the dough.
3. Add sunflower oil.
4. Preheat the pan.
5. Pour the finished mixture with a ladle and fry for 2 minutes on both sides.
6. We grease the finished pancakes with butter.
7. We enjoy the unsurpassed taste.

Pancakes without eggs with whipped cream

Do you like pancakes, but have already tried all the recipes? Then try making unusually light and fluffy pancakes with whipped cream. Their taste differs from classic recipes in lightness and tenderness.

To prepare them, we need the entire basic list of products, plus 125 ml l. whipped cream.

Rub butter with sugar and salt. Add some of the milk and flour to the oil mixture, stirring constantly. Then add the rest of the products and mix again. The dough should be homogeneous and thick, without lumps. But you don't need to interrupt through, mind you, for a long time.

You need to fry pancakes in a preheated pan. Fry for 2-3 minutes until a beautiful golden crust is formed.

Ready-made pancakes can be smeared with butter, condensed milk or eaten just like that.

Thin pancakes without eggs in milk

Do you have milk left and do not know what to cook? Then try this original egg-free pancake recipe. You won't even believe that such simple ingredients can be used to make such a delicious dish. They can be eaten just like that or with any kind of filling. They will give you culinary delight in any way.

For such beauty, we need our basic recipe, only we will reduce the amount of flour to 200-250 gr. Thanks to this, the dough turns out to be more liquid, and the pancakes are thin and delicate.

We mix all the ingredients except butter and 1 tbsp. sunflower. We need the latter to grease the pan. We mix everything until smooth, the back of the presence of lumps. We give the finished dough to rest for 10 minutes.

You need to fry pancakes in a hot and greased frying pan. 2-3 minutes on each side. Ready-made pancakes can be coated with butter.

Advice! The amount of sugar must be calculated based on the poor filling. If the filling is supposed to be salty, then instead of 3 tbsp. l. it is better to throw 2, or even 1.5 tbsp.

Recipe without eggs in milk and water

This is an economy recipe. It is perfect when you have only a cup of milk and a desire to feed the whole family deliciously. Try our recipe for pancakes with milk and water and see for yourself.

Every housewife has the necessary ingredients, this is our basic list that has already become so familiar. But the liquid that is used here is a mixture of water and milk in equal proportions. We have a glass of milk and a glass of water. Accordingly, the amount of flour increases slightly. If you do not need a lot of pancakes or want to make the first batch "for trial", then all the liquid and flour can be divided in half. And take salt and sugar according to your own taste.

Flour - 3-4 cups. It all depends on the type of flour and the desired density of the pancakes. If you plan to use the filling, the dough should be thick. And if you plan to eat pancakes just like that or dipping them in some sweets, be it jam or condensed milk, then you can make the dough less often.

All ingredients except 1 tbsp. l (it is for lubricating the pan), mix and bring to a homogeneous state, without the presence of lumps. It is better to introduce flour gradually, it is possible through a sieve.

Ready-made pancakes can be served as an independent dessert, or you can make them, for example, a pancake cake.

Advice! According to this recipe, you can use regular mineral water instead of milk and water. Pancakes on mineral water without eggs and milk will surprise you with a pleasant and slightly unusual taste.