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 Pancakes on Water
Deliciously delicate, soft, rosy. It's just delicious! Pancakes on water are made airy due to separately whipped proteins. You can serve them for breakfast and throughout the day with jam, honey, condensed milk and other toppings. Both children and adults will like them.
Course Children's Food Ideas, Desserts Dishes, Morning Breakfast Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Prep Time 10
Cook Time 30
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Morning Breakfast Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Prep Time 10
Cook Time 30
Servings
Ingredients
Instructions
  1. How to make pancakes with water? Prepare all the necessary ingredients. Use high-grade flour. Make sure the eggs and water are at room temperature. Take the eggs out of the refrigerator in advance. For more insights into cooking pancakes, refer to an article on this topic linked at the end of this recipe.
    How to make pancakes with water? Prepare all the necessary ingredients. Use high-grade flour. Make sure the eggs and water are at room temperature. Take the eggs out of the refrigerator in advance. For more insights into cooking pancakes, refer to an article on this topic linked at the end of this recipe.
  2. Carefully separate the egg whites from the yolks. Ensure no trace of yolk gets into the whites, as it will affect their ability to rise. The bowls for the whites should be clean and dry. Any water in the bowl can prevent the whites from rising properly. Keep the whites in the refrigerator until needed. Learn more about whipping egg whites from the linked article.
    Carefully separate the egg whites from the yolks. Ensure no trace of yolk gets into the whites, as it will affect their ability to rise. The bowls for the whites should be clean and dry. Any water in the bowl can prevent the whites from rising properly. Keep the whites in the refrigerator until needed. Learn more about whipping egg whites from the linked article.
  3. Combine the yolks with sugar and vanilla sugar, and mix until smooth. If you need alternatives to vanilla sugar, refer to the article at the end of this recipe.
    Combine the yolks with sugar and vanilla sugar, and mix until smooth. If you need alternatives to vanilla sugar, refer to the article at the end of this recipe.
  4. Pour in the water and mix thoroughly until both types of sugar are completely dissolved.
    Pour in the water and mix thoroughly until both types of sugar are completely dissolved.
  5. Sift the flour with baking powder and gradually add it to the batter. I prefer to sift the flour directly into the batter for convenience. Adjust the amount of flour based on the consistency of the dough. Learn more about flour properties from the linked article.
    Sift the flour with baking powder and gradually add it to the batter. I prefer to sift the flour directly into the batter for convenience. Adjust the amount of flour based on the consistency of the dough. Learn more about flour properties from the linked article.
  6. Mix the batter thoroughly with a whisk to break up any lumps.
    Mix the batter thoroughly with a whisk to break up any lumps.
  7. Using a mixer, beat the cooled egg whites at high speed with a pinch of salt until they form a fluffy, stable foam. Ensure that the entire mass is whipped properly, including any liquid underneath the foam layer. Well-whipped whites should be airy and stable, with the whisk leaving a defined trace.
    Using a mixer, beat the cooled egg whites at high speed with a pinch of salt until they form a fluffy, stable foam. Ensure that the entire mass is whipped properly, including any liquid underneath the foam layer. Well-whipped whites should be airy and stable, with the whisk leaving a defined trace.
  8. Carefully fold the whipped egg whites into the batter using a silicone spatula, using gentle folding motions from top to bottom.
    Carefully fold the whipped egg whites into the batter using a silicone spatula, using gentle folding motions from top to bottom.
  9. The resulting dough should be elastic and airy, saturated with oxygen.
    The resulting dough should be elastic and airy, saturated with oxygen.
  10. Preheat a pan over medium heat (around mode 6). No need to grease the pan. Refer to the article at the end of the recipe for tips on choosing the right frying pan. Spoon a small amount of batter into the center of the pan and form an even small-diameter circle. Fry the pancake over medium heat for 1-2 minutes until golden brown. Flip and fry for another 1-2 minutes on the other side.
    Preheat a pan over medium heat (around mode 6). No need to grease the pan. Refer to the article at the end of the recipe for tips on choosing the right frying pan. Spoon a small amount of batter into the center of the pan and form an even small-diameter circle. Fry the pancake over medium heat for 1-2 minutes until golden brown. Flip and fry for another 1-2 minutes on the other side.
  11. Pancakes cook quickly; by the time the round shape is formed, the bottom will likely have turned golden. Adjust the timing based on your pan's thickness, material, and your stove. Transfer the finished pancakes to a plate and serve. Enjoy your meal!
    Pancakes cook quickly; by the time the round shape is formed, the bottom will likely have turned golden. Adjust the timing based on your pan's thickness, material, and your stove. Transfer the finished pancakes to a plate and serve. Enjoy your meal!
Recipe Notes

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

Choose the right frying pan carefully, as an improperly selected one can ruin even the best recipe.

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