Fluffy Water Pancakes with Whipped Egg Whites

Delightfully tender, soft, rosy. Simply delicious! Pancakes made with water are fluffy due to separately whipped egg whites. This is the American equivalent of Russian pancakes. You can serve them for breakfast and throughout the day with jam, honey, condensed milk and other toppings. Both children and adults will like them.
cook time: 30 min
Miles Denholm
Fluffy Water Pancakes with Whipped Egg Whites

Nutrition Facts (per serving)

195
Calories
2g
Fat
33g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Salt (pinch) 1 g
Sugar 40 g
Wheat flour 260 g
Water 250 ml
Eggs 2 pc
Baking powder 1 tbsp
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make pancakes with water? Prepare all the necessary ingredients. Take the highest grade flour. Eggs and water should be at room temperature. Therefore, eggs must be removed from the refrigerator in advance. You will learn about the intricacies of making pancakes by reading an article on this topic. There is a link to it at the end of this recipe.

Step 2

Step 2
Carefully separate the whites from the yolks. Not a drop of yolk should get into the whites, otherwise they will not beat. The dishes in which you will put the whites should also be clean and dry. If there is water in the bowl, the whites will not whip. Therefore, carefully monitor the fulfillment of these two conditions. Place the whites in the refrigerator immediately. For more information on beating egg whites, see the link at the end of the recipe.

Step 3

Step 3
Combine the yolks with sugar and vanilla sugar and mash thoroughly until smooth. You will learn how to replace vanilla sugar by reading the article at the end of this recipe.

Step 4

Step 4
Pour in water and mix the mixture well. Both types of sugar should be completely dissolved.

Step 5

Step 5
Sift the flour with baking powder and add it to the dough in parts. I usually sift the flour directly into the dough — it’s more convenient. Remember that you may need a little less or more flour, depending on the consistency of the dough. Read more about the properties of flour at the end of the recipe.

Step 6

Step 6
Mix the dough thoroughly with a whisk, breaking up all lumps.

Step 7

Step 7
Beat the chilled whites with a mixer at high speed with a pinch of salt into a fluffy, stable foam. It often happens that under a layer of foam there is unbeaten liquid egg white, especially if the bowl for whipping is very narrow towards the bottom and the mixer whisks do not reach the bottom. Therefore, make sure that the entire mass is whipped. Properly whipped whites turn out airy and do not fall, and the trail left by the whisks does not linger.

Step 8

Step 8
Gently fold the beaten egg whites into the batter. It is better to mix with a silicone spatula, folding from top to bottom.

Step 9

Step 9
The result will be a fairly elastic and airy dough, saturated with oxygen.

Step 10

Step 10
Heat the frying pan over medium heat (I use setting 6); there is no need to grease it with anything. How to choose a frying pan, read the article at the end of the recipe. Spoon some dough into the center of the pan and form an even circle of small diameter. Fry the pancake over medium heat for 1-2 minutes until golden brown. Then turn over to the other side and fry for another 1-2 minutes.

Step 11

Step 11
Pancakes bake very quickly. While the round shape is being formed, the bottom is already browned. Therefore, they can be turned over almost immediately. But it all depends on your pan (its thickness, material), as well as on your stove. Place the finished pancakes in water with eggs and baking powder on a plate and serve. Bon appetit!

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