Pancakes with sparkling mineral water

Name: Pancakes with sparkling mineral water
Ingredients: 3 eggs; 1/4 teaspoon salt; 300 g flour; 300 ml sparkling mineral water; 1 teaspoon sugar; 30 ml oil; 200 g raspberry jam

Dessert - Pancakes with sparkling mineral water by Ludmila J. - Recipia

Pancakes with sparkling mineral water cook up thin, with lightly golden edges; the batter, made with eggs, flour and a little sugar, runs easily into the pan. I use very cold mineral water, then spread the raspberry jam in a thin layer when serving, so it stays inside the rolled pancakes and doesn’t cover the taste of the batter. Preparation: 10 minutes. Cooking: 24 minutes. Total time: 34 minutes. Servings: 4. About 520 kcal and 12 g protein per serving.

Ingredients

3 eggs
1/4 teaspoon salt
300 g flour
300 ml sparkling mineral water
1 teaspoon sugar
30 ml oil
200 g raspberry jam

Preparation

1. Beat the eggs with the salt in a bowl for about 1 minute, until combined. 2. Mix in the flour, then gradually pour in the sparkling mineral water and stir until the batter runs easily off the ladle. Add the sugar and stir again. 3. Heat a clean pan over medium-low heat. Pour 30 ml of oil into a small cup and brush the pan with oil before each pancake. 4. Scoop up some batter with the ladle and swirl the pan until the base is covered. Cook each pancake for about 1 minute on each side, until the edges turn lightly golden. Cooking the whole batch takes about 24 minutes. 5. Transfer the pancakes to a plate, fill them with raspberry jam and roll them up.

Notes

The batter should run easily off the ladle; if it seems too thick, thin it with 1 tablespoon of sparkling mineral water. Water that’s just been opened keeps more bubbles, but only mix the batter until combined. In a smaller pan, the pancakes come out thicker and may need a little more time; watch the edges, not just the clock. The first pancake sometimes sticks, especially if the pan hasn’t heated evenly. For a savory version, you can leave out the teaspoon of sugar and fill them with salty cheese. The flour contains gluten, and eggs are allergens. Raspberry jam also goes well with unsweetened black tea, if you want to keep the meal less sweet. Keep the pancakes covered in the fridge and eat them within 3 days; you can reheat them one at a time in a pan.