Easy Light Pancakes for Breakfast

Thin, light, tasty, made from simple ingredients, for breakfast. You can prepare these pancakes with milk and water in about 40 minutes while the family wakes up. Serve them with sauces, jam, jam, condensed milk, sour cream. Or wrap them in any filling, sweet or savory!
cook time: 45 min
Miles Denholm
Easy Light Pancakes for Breakfast

Nutrition Facts (per serving)

180
Calories
7g
Fat
22g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Salt 0.3 tsp
Sugar 1 tbsp
Wheat flour 250 g
Water 250 ml
Milk 250 ml
Eggs 2 pc
Vegetable oil 2 tbsp

Recipe instructions

Step 1

Step 1
How to make pancakes with milk and water? Prepare the necessary ingredients for this. Milk can be used at any fat content. I usually use C1 eggs. Sift the flour through a sieve in advance to saturate it with oxygen.

Step 2

Step 2
To prepare pancake dough, it is convenient to use a deep bowl so that there are no splashes when mixing the ingredients. Break the eggs into a bowl and add sugar and salt. You can change the amount of sugar slightly to suit your taste. Shake them with a whisk.

Step 3

Step 3
Pour half the milk and half the water into the bowl. Add vegetable oil. Mix.

Step 4

Step 4
Add all the sifted flour and stir the dough until smooth so that there are no lumps of flour in it. You can use a mixer for this.

Step 5

Step 5
Then stir the remaining water and milk into the dough. You may need a little more or less liquid. Adjust the amount of liquid according to the consistency of the dough. The thicker the dough, the thicker the pancakes. We need batter to get tender, thin pancakes.

Step 6

Step 6
Before the first pancake, grease the pan with vegetable oil. Pour the batter in a thin layer and bake pancakes.

Step 7

Step 7
The finished pancakes are thin, tender with a pleasant golden hue. Stack them on top of each other and cover with a lid to prevent them from drying out. Top off the finished pancakes with berries, sour cream or condensed milk. Bon appetit!

Additional rubrics

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