Delicious pancakes without eggs
Description
Yes, you heard it right—without eggs! Thought it was impossible? My recipe will prove to you that it's not only possible but also very delicious. I make pancakes based on milk, but if you prefer a completely vegetarian version, you can replace it with boiled water. These pancakes turn out very thin. Serve them cooled or slightly warm.
Instructions
- 1
Step 1
1. Sift the flour directly into a bowl, add granulated sugar, salt, and baking soda, then mix.
- 2
Step 2
2. Pour half of the milk into the bowl with the flour, and transfer the other half into a saucepan and place it over heat. Heat it almost to boiling (but do not boil under any circumstances).
- 3
Step 3
3. Pour sunflower oil into the flour and mix with a whisk. Meanwhile, the milk has already warmed up, so gradually add it, mixing each time.
- 4
Step 4
4. The dough is not quite right for pancakes, so strain it through a fine sieve into another container, then add about 100 milliliters of water (adjust the desired consistency as needed), and mix well.
- 5
Step 5
5. Melt the butter and let it cool, then pour it into the bowl with the dough and add a little vegetable oil. Set the dough aside for 20–30 minutes.
- 6
Step 6
6. Grease the pan with vegetable oil and heat it up. Then do the following: pour a ladle of batter, and then pour it back from the pan into the bowl—this way the pancakes will turn out very thin. Cook each side for about 30-45 seconds. Brush each pancake with melted butter.
- 7
Step 7
7. Place the cottage cheese in a bowl and mash it with a fork. Add sour cream, sugar to taste, vanilla, and mix well.
- 8
Step 8
8. Place the cottage cheese filling on the crepe, roll it up, drizzle with mashed strawberries, and serve with fresh mint.