Quick & Easy Eggless Water Pancakes

Inexpensive, from simple products, in a hurry! Frying thin pancakes in water without eggs is easy, simple and very quick. They contain only flour, water and vegetable oil. These pancakes turn out thin, with a crispy edge, they will perfectly diversify your table during the fasting period!
cook time: 30 min
Zoe Kendrick
Quick & Easy Eggless Water Pancakes

Nutrition Facts (per serving)

167
Calories
5g
Fat
25g
Carbs
4g
Protein

Ingredients (14 portions)

Basic:

Salt 0.5 tsp
Sugar 2 tbsp
Wheat flour 250 g
Water 500 ml
Vegetable oil 2 tbsp
Soda (a quarter teaspoon) 2 g

Recipe instructions

Step 1

Step 1
How to make lean and thin pancakes on water without eggs? Prepare your food. Boil the water first and cool until warm, then it will mix better with the flour. Adjust the amount of sugar and salt to your taste. I was a little short of both.

Step 2

Step 2
Sift the flour. Donʼt skip this step when baking; sifting enriches the flour with oxygen, which makes the baked goods more airy.

Step 3

Step 3
Add dry ingredients to the sifted flour: salt, sugar and soda. Mix well with a whisk. You may need a little less or more flour, use the consistency of the dough as a guide. Read about all the nuances of working with soda, as well as how to replace it with baking powder, in a separate article at the link at the end of the recipe.

Step 4

Step 4
Pour water into the flour in small portions. To prepare pancake batter, it is better to do it this way — pour the liquid into the flour, then there will be no lumps in it. After each portion of water, mix the dough thoroughly with a whisk. You can use a mixer, but a whisk does the job just fine. As a result, the dough should turn out like liquid sour cream. If the dough turns out thick, add more water. Let it sit for 15-20 minutes.

Step 5

Step 5
Add vegetable oil to the dough. This will not only improve the taste of the pancakes, but also prevent them from sticking to the pan. Stir.

Step 6

Step 6
Heat the pan well. For baking pancakes, a cast iron or special pancake pan with a thick bottom is best suited. I have a non-stick pancake pan. I don’t grease it even at the beginning of baking. If you have a regular frying pan, then grease it with oil before the first pancake. Pour half a ladle of batter into the frying pan, using circular movements to spread it well across the bottom. Try to use a little batter so that the pancakes come out thin.

Step 7

Step 7
Fry the pancakes on both sides until golden brown, a couple of minutes on each side.

Step 8

Step 8
Place the finished pancakes in a stack. Serve hot.

Additional rubrics

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