Usuba
Thin Pancakes with Water
A simple recipe for thin pancakes without milk. Water replaces milk, making the dish economical and suitable for people with lactose intolerance. The pancakes turn out thinner than those made with milk, with crispy edges.
- Total
- 30 min
- Standard serving
- 357.8 g
Ingredients
Total 6
Instructions
- 1
Step 1
Whisk the eggs with sugar and salt until uniform.
- 2
Step 2
Add water and vegetable oil, mix with a mixer.
- 3
Step 3
Pour in the flour and whisk until smooth and lump-free. The batter should be liquid.
- 4
Step 4
Heat the pan over high heat. No need to grease it additionally — the oil is already in the dough.
- 5
Step 5
Pour the batter in a thin layer, immediately tilt the pan so that it spreads evenly.
- 6
Step 6
Fry for 30–40 seconds until golden brown, flip and cook for another 20–30 seconds on the other side.
- 7
Step 7
Place the cooked pancakes on a plate. Serve hot with your favorite filling or sweet sauce.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
