ADVERTISEMENT
Introduction: Pancakes are a beloved breakfast classic that can easily be enjoyed any time of day. If you're looking for a light, soft, and quick recipe, water pancakes might be just what you need. Unlike traditional pancakes that use milk or buttermilk, this recipe relies on water to create a delicate and airy texture, making it perfect for those who prefer a simpler option. With just a few ingredients, you can make a batch of fluffy water pancakes in no time, whether you're feeding a hungry family or enjoying a solo treat.
Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water
1 tablespoon vegetable oil (or melted butter)
1 teaspoon vanilla extract (optional)
Instructions:
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Add the water, vegetable oil (or melted butter), and vanilla extract (if using) to the dry ingredients. Stir until the mixture is smooth and free of lumps.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or butter.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake.
Cook for about 2-3 minutes on the first side, until small bubbles form on the surface and the edges begin to look set.
Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown.
Remove from the skillet and set aside. Repeat with the remaining batter.
Serving and Storage Tips:
Serve the pancakes warm with your favorite toppings, such as fresh fruit, syrup, whipped cream, or a dusting of powdered sugar.
To store leftovers, let the pancakes cool completely, then place them in an airtight container. They can be refrigerated for up to 2 days or frozen for up to 3 months. To reheat, simply warm them in the microwave or on a skillet over low heat.
Variations:
ADVERTISEMENT
