Thin Sparkling Mineral-Water Pancakes

Name: Thin Sparkling Mineral-Water Pancakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10–12 thin pancakes
Cuisine: Ukrainian
Ingredients: 500 ml sparkling mineral water; 2 large eggs; 250 g all-purpose flour; 1 tbsp sugar; 0.5 tsp salt; 2 tbsp neutral vegetable oil; for the pan extra oil, as needed

Lacy crepes made from fizzy mineral water, eggs, flour and oil without milk.

By Savva LoginovUpdated October 2, 2026

Total 45 minMakes 10–12 thin pancakes

Jump to Recipe

Sparkling mineral water makes these Ukrainian-style thin pancakes light and flexible, with little holes at the edge. The source formula contains eggs, flour, sugar, salt and a little oil, so it is milk-free but not vegan. Whisk half the water into the eggs first, add the flour gradually, then thin the batter with the remaining fizzy water. A rest gives the flour time to hydrate without making the batter heavy. Swirl a thin coating around a hot skillet and turn as soon as the surface sets. Keep finished pancakes in a covered stack so their edges stay soft enough to roll around sweet or savory fillings.

Recipe card

Thin Sparkling Mineral-Water Pancakes

Prep 20 minCook 25 minTotal 45 minYield 10–12 thin pancakes

Equipment: Mixing bowl, whisk, nonstick skillet, ladle

Ingredients

500 ml sparkling mineral water 2 large eggs 250 g all-purpose flour 1 tbsp sugar 0.5 tsp salt 2 tbsp neutral vegetable oil for the pan extra oil, as needed

Instructions

Whisk the base
Beat eggs with sugar, salt and half the mineral water.
Add the flour
Whisk in flour in several additions until no dry patches remain; add remaining water and the 2 tbsp oil.
Rest and heat
Rest 10–15 minutes. Heat a nonstick pan over medium heat and lightly oil it.
Cook thinly
Pour in a small ladle of batter, swirl to coat; cook 1–2 minutes until edges lift, then turn for about 30–60 seconds.
Stack and serve
Stack under a clean towel and serve while warm.

How to tell when it is ready

Pancakes are lightly golden, flexible and free of wet batter.

Tips

Choose sparkling rather than still water for the lacy texture.
Whisk flour in stages to prevent lumps.
Use only a thin film of oil in the pan.
Add a spoon of water if the rested batter becomes too thick.

Serving suggestions

Fill with cottage cheese and berries.
Serve with honey and lemon.
Roll around sautéed mushrooms.
Layer with jam for a simple crepe cake.

Make ahead

Wash and measure ingredients ahead; keep perishable ingredients refrigerated until cooking.

Storage

Refrigerate cooled pancakes covered for up to 2 days; rewarm briefly.

Food safety

Cook egg-containing batter fully and refrigerate finished pancakes promptly.

Frequently asked questions

Can I leave out the eggs?

This measured version relies on eggs. Use a separate tested egg-free batter rather than removing them without adjustment.

How should I store thin sparkling mineral-water pancakes?

Refrigerate cooled pancakes covered for up to 2 days; rewarm briefly.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.