How to cook thin pancakes without milk

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Did you know that thin pancakes can be made without milk, and will they still be tender and delicious? Many people think that milk is the main ingredient for pancakes, but there are great alternatives that are not inferior to the classic recipe.

Fun fact: in ancient times, pancakes were made with water or sour milk, when milk was not always available. This proves that you can get a great dough consistency and soft texture of the finished product without milk.

So, here's how to make perfect thin pancakes without milk. You will need:

• 2 eggs
• 2 cups of water (can be replaced with sparkling water for extra lightness)
• 1 cup of flour
• 2 tablespoons of oil
• 1 tablespoon of sugar (optional)
• a pinch of salt

Add a little sparkling water to the dough – this will make pancakes more loose and will give them a delicate texture. It is also important to let the dough “rest” for about 15 minutes after cooking so that the flour has time to completely absorb the moisture.

Beat the eggs with water, add salt, sugar, flour and oil. Fry pancakes in a well-heated pan with a non-stick coating or on your favorite cast iron pan. Spread the batter thinly on the surface so that the pancakes are even.

Even without milk, these pancakes go well with a variety of fillings: from sweet jams to savory fillings such as cheese or mushrooms.