Thin Water Pancakes Recipe with Eggs and Oil
A thin egg-and-flour batter cooks into flexible pancakes using water instead of milk.
These thin water pancakes use a simple batter of flour, eggs, water and a little oil. The source’s flour range is wide for a full litre of water, so this version starts with a measured 400 g and rests the batter to hydrate the flour. The batter should flow easily from a ladle; adjust with small splashes of water or spoonfuls of flour if needed. Whisk water, eggs, sugar and salt in a large bowl. Whisk in flour gradually until smooth, then whisk in 30 ml oil; rest batter 20 minutes. Stir batter again; it should be thin and pourable. Add water 1 tablespoon at a time if too thick.
Recipe card
Thin Water Pancakes Recipe with Eggs and Oil
Equipment: Knife, cutting board, measuring tools and suitable pot, skillet or oven
Ingredients
Instructions
Mix wet
Whisk water, eggs, sugar and salt in a large bowl.
Make batter
Whisk in flour gradually until smooth, then whisk in 30 ml oil; rest batter 20 minutes.
Adjust
Stir batter again; it should be thin and pourable. Add water 1 tablespoon at a time if too thick.
Cook pancakes
Heat a lightly oiled 24-cm skillet over medium; pour in a thin layer of batter, swirl and cook about 1 minute until edges lift.
Flip
Turn and cook 30 to 45 seconds on the second side; stack on a plate and repeat, lightly oiling the pan as needed.
How to tell when it is ready
Turn and cook 30 to 45 seconds on the second side; stack on a plate and repeat, lightly oiling the pan as needed.
Tips
- Whisk water, eggs, sugar and salt in a large bowl.
- Whisk in flour gradually until smooth, then whisk in 30 ml oil.
- Stir batter again.
- Heat a lightly oiled 24-cm skillet over medium.
Troubleshooting
- If pancakes tear, rest batter longer or add flour 1 tablespoon at a time.
- If edges dry, lower the heat and cover the stack.
Substitutions
- Use whole-wheat flour for part of the flour, adding water as needed.
- Skip the eggs only with a tested egg-free binder; the texture will differ.
Variations
- Add vanilla sugar to the batter.
- Use sparkling water for a lighter texture.
Serving suggestions
- Serve with honey or jam.
- Fill with fresh berries and yogurt.
- Add savory cheese and herbs.
- Stack with butter between warm pancakes.
Make ahead
Prepare the measured ingredients in advance. Refrigerate cooled pancakes covered for up to 3 days; reheat in a skillet or microwave until warm.
Storage
Refrigerate cooled pancakes covered for up to 3 days; reheat in a skillet or microwave until warm.
Food safety
Refrigerate egg-containing batter if preparing ahead and cook pancakes thoroughly on both sides.
Frequently asked questions
How do I know thin water pancakes with eggs is ready?
Turn and cook 30 to 45 seconds on the second side; stack on a plate and repeat, lightly oiling the pan as needed.
How should I store thin water pancakes with eggs?
Refrigerate cooled pancakes covered for up to 3 days; reheat in a skillet or microwave until warm.
Serve with honey or jam. Refrigerate cooled pancakes covered for up to 3 days; reheat in a skillet or microwave until warm.
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