Description
Don’t drink milk, but really love homemade cakes? Prepare the most delicate pancakes in water with lemon juice. Thanks to the citrus additive, the dish will have a bright and memorable taste. We recommend using very hot water. Its high temperature changes the structure of the flour, resulting in thin and elastic products. Your lemon pancakes on water will take on a special pattern if you pay special attention to handling the egg. It needs to be beaten very well. Three minutes of work with a manual or electric whisk will fill this product with a sufficient portion of oxygen, which will allow you to prepare not only a tasty, but also a very beautiful delicacy.
Step by step recipe 
Before kneading the dough, remove the zest from the lemon peel. Then we squeeze the juice out of its pulp. Pass the resulting liquid through a sieve. Melt the butter in a water bath or in the microwave.
Place the egg in a deep container. Beat it with a whisk for three minutes.
Add salt, sugar, 50 gr. melted butter, lemon zest and juice. We combine all products with each other.
Add flour. Knead a thick, homogeneous dough.
Stirring constantly, add hot boiled water in small portions. We get a liquid dough. Leave it on the table for 15 minutes.
To bake products, take a frying pan with a non-stick coating. If there is none, use a regular pancake frying pan. Melt the remaining butter. You will need it to grease the bottom of the pan. If desired, you can grease the frying pan with vegetable oil and coat the finished hot products with melted butter. To bake one pancake, pour half a ladle of batter onto the bottom of the pan.
Fry the product on both sides until nicely browned. Then we transfer them to a flat wide dish and cover.
Fold the finished lemon pancakes on water in half and roll them into rolls. Serve them with any sweet toppings.
Enjoy your meal!
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