You know, the recipe is very successful in all respects – pancakes are thin, easy to bake and do not stick to the pan. I can say with confidence that this recipe does not differ much in taste from the classic one.
I think fasting people will like this recipe too!
The only possible allergen in this recipe is wheat flour. For nursing mothers whose children are allergic to wheat flour, I recommend trying to replace it with corn or buckwheat!
Ingredients for 8-10 pancakes:
Water 220 ml. (1 stack)
Flour 3 tablespoons with a large slide (maybe a little more or a little less)
Vegetable oil 4 tbsp.
Soda 1/3 tsp
Salt pinch
Sugar to taste
Cooking:
Dissolve the flour in a small amount of water, gradually add the rest of the water.
Add salt, sugar, soda, vegetable oil to the resulting mass, mix everything thoroughly.
Thoroughly heat the pan for pancakes and grease with a piece of lard, pour a little dough and, turning the pan over, distribute it evenly over the entire surface of the pan in a thin layer.
Fry the pancake on one side, carefully flip it over with a spatula to the other side and fry.
Advice:
The amount of flour and water given in the recipe is approximate. So make a test pancake and add a little more water or flour if needed!