Usuba
Thin pancakes with boiling water
Airy pancakes made with boiling water instead of milk. The batter turns out tender and fluffy thanks to baking soda, which is activated by hot water. Perfect for breakfast with any sweet toppings.
- Total
- 30 min
- Standard serving
- 134.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Break 2 chicken eggs into a bowl, add a pinch of salt.
- 2
Step 2
Pour in 2 tablespoons of sugar.
- 3
Step 3
Whisk the eggs until smooth.
- 4
Step 4
Boil 500 ml of water.
- 5
Step 5
Pour boiling water into a deep bowl and dissolve 0.5 teaspoon of baking soda in it.
- 6
Step 6
Let the water cool down a bit so the steam stops, then pour in the egg mixture.
- 7
Step 7
Sift 1 cup of wheat flour.
- 8
Step 8
Add 0.5 teaspoon of vanilla extract.
- 9
Step 9
Stir the dough with a whisk until smooth and uniform.
- 10
Step 10
Pour in 2 tablespoons of vegetable oil and stir.
- 11
Step 11
Grease the hot skillet with oil using a silicone brush. Bake the pancakes over medium heat until golden brown on both sides.
- 12
Step 12
Serve the pancakes hot with caramel sauce or other toppings to taste.
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