Pancakes with mayonnaise
Description
Tasty baked goods for the whole family. An insanely simple way to make non‑sweet pastries that can easily be served instead of bread or toast with first or main courses, for breakfast. The pancakes turn out fluffy and don’t collapse after cooling, holding their shape. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the chicken eggs into a deep bowl or salad bowl. Add mayonnaise of any fat content. Sprinkle in salt and whisk with a whisk so that no mayonnaise lumps remain.
- 3
Step 3
Pour in warm water and beat the entire mixture again, then add the leavening agent.
- 4
Step 4
Add the sifted wheat flour, beat everything again, resulting in a dough.
- 5
Step 5
It should be as thick as runny mayonnaise. If desired, at this stage you can add chopped herbs to the dough.
- 6
Step 6
Heat a skillet with vegetable oil, spoon portions of the batter into it with a tablespoon, and fry until golden, about 1–2 minutes.
- 7
Step 7
Carefully flip to the other side with two forks, frying the pancakes over moderate heat. Cook for a minute.
- 8
Step 8
Place the fried pancakes on a plate. If desired, you can line it beforehand with a paper towel or napkin to remove excess grease.
- 9
Step 9
Serve the hot pancakes on mayonnaise with meat or liver pâté, herring spread, and olives.