Pancakes on the water

Step-by-step preparation

Cooking time: 30 mins

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, you need to remove the eggs 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.

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 ensure that these two conditions are met. Immediately put the whites in the refrigerator. For more information about beating egg whites, read the link at the end of the recipe.

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.

4. STEP 4

   

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

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.

6. STEP 6

   

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

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 off, and the mark left by the whisks does not linger.

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.

9. STEP 9

   

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

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 a little dough into the center of the frying 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.

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!

Comments on the recipe

homjak

21.12.2023

4.7

I usually cook pancakes with milk.

Natalia M

21.12.2023

4.9

I like pancakes better than pancakes. After all, they are prepared without oil and turn out so fluffy. Indeed, in order for the pancakes to come out airy, you need to beat the whites well. I beat them in a glass bowl, greased with lemon juice, it degreases and gives a pleasant aroma. My main dough turned out a little thicker than in the photo. But after adding proteins, the situation improved, the dough became airy, saturated with air bubbles. I also baked pancakes in a dry non-stick frying pan, nothing stuck. They fry quickly, just have time to turn them over) I really like that there is no oil in them at all. The pancakes turned out soft and slightly sweet. They are airy and porous. Very similar to a sponge cake, only juicier. Great recipe, thanks! I recommend everyone to cook!

Natalia

21.12.2023

4.8

The pancakes turned out good (this is the second time I’ve made them). The finished pancakes come out very soft and airy, thanks to the whipped egg white. The raw dough increases slightly in volume and bubbles appear, similar to when using yeast. When frying, an aroma appears similar to that of pancakes, but ready-made pancakes have a more specific smell. I also added a little nutmeg and ground cloves to the dough, which added light, subtle aromas. To enhance the vanilla flavor, it is better to add vanillin, of course, and not just sugar, the same with any other spices you may want to use. In the overall photo you can see that the two pancakes on the left look different from the ones on the right. This was done specifically to compare the effect of oil during frying. Frying in oil distorts the texture and the finished dish looks like ordinary pancakes, but that’s not all. The surface of pancakes fried in oil will, for the most part, be rough rather than smooth. These pancakes will be very tasty to eat with honey, sour cream or jam, washed down with your favorite tea or coffee :)