Usuba
Thin lacy pancakes with boiling water
Pancakes turn out thin, lacy, and golden-brown thanks to boiling water in the batter. The batter is whisked until smooth, which creates a characteristic lacework structure during frying.
- Total
- 30 min
- Standard serving
- 250.4 g
Ingredients
Total 8
Instructions
- 1
Step 1
Mix milk, salt, sugar, baking soda, and sunflower oil. Whisk with a mixer or blender until smooth. The batter should be thick, like pancake batter.
- 2
Step 2
Boil water. Pour approximately half a cup of boiling water into the dough and mix well. The dough should become liquid. If necessary, add more boiling water or flour to achieve the desired consistency.
- 3
Step 3
When the mixture becomes homogeneous, beat in the egg and whisk everything together with a mixer or blender.
- 4
Step 4
Fry the pancakes in a skillet with a thick bottom. If necessary, grease the skillet with sunflower oil before each pancake.
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