Flapjacks with water
Many housewives have probably tried making pancakes with water, because it's a simple, budget-friendly and quite dietary dish. And in order to make water pancakes really tender, soft and fluffy, all you need is a couple of tricks. Products
Egg - 1 egg.
Sugar - 50 gr
Warm water - 250 ml
Flour - 200-270 gr (1.5-2 cups of 200 ml)
Vegetable oil - 55 ml
Salt - 1 pinch
Soda - 1/4 tsp
Products needed.
To make the pancakes rise better, the water is preheated slightly to a warm state (about 40 degrees).
In a deep container combine the egg, sugar and salt.
Stir with a whisk.
Add 10 ml (2 tsp.) vegetable oil and warm water.
Thoroughly stir with a whisk until homogeneous.
Then add the baking soda and in portions, each time stirring, sift the flour through a sieve. The flour may vary, so you may need a little more or less. I added 270 grams of flour.
Thoroughly mix until a homogeneous mass without lumps.
The dough should be homogeneous, smooth, thick enough to flow out of a spoon in a thick stream.
Heat about 25 ml (about 2-3 tablespoons) of vegetable oil in a frying pan. Pour about 1-2 tablespoons of batter into the pan, forming pancakes.
Fry the fritters over medium heat for about 2-3 minutes on each side, until golden. Fry the fritters in batches, adding vegetable oil as needed.
If desired, you can put the fried fritters on a paper towel for a while to absorb excess oil.
Then we transfer the ready fritters to a plate and serve them.
Bon appetit