Mineral water pancakes
The pancakes in this recipe are very thin and very tender. Thanks to the mineral water, the pancakes are moderately open-worked and holey. The pancakes retain their freshness for a long time and remain delicious even when cold.
Composition:
- milk - 500 ml
- flour - 250 gr .
- strong mineral water - 250 ml
- eggs - 3 pcs.
- sugar - 4 tbsp.
- soda - 1 tsp.
- vinegar to quench the baking soda
- sunflower oil - 3 tbsp .
Cooking pancakes on mineral water:
In a bowl, beat the eggs and mix them with the flour. Pour in the milk, stirring constantly with a whisk until smooth. Add the sugar and baking soda with vinegar and mix again.
Then pour in the mineral water and mix gently to prevent gas bubbles from escaping from the dough.
Leave the dough to rest for 5 minutes, then pour in the sunflower oil and mix gently.
Grease the pan with oil (you don't need to do this further), pour in a third of a ladle of batter and spread the batter into the pan in a circular motion. Bake until browned, then flip and cook on the other side until browned.
Serve the finished pancakes with sour cream, jam, etc.
Enjoy!
