Egg pancakes without flour

Pancakes can be made not only from flour. Thin and tender egg pancakes are an excellent base in which you can wrap any unsweetened filling or just use it as an independent dish.

Ingredients

• Eggs - 5 pcs.
• Water - 75 ml
• Potato starch - 25 g
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Directions

1. Break the eggs into a bowl.
2. Beat the eggs with a whisk or at low speed of the mixer.
3. Add starch to cold water.
4. Mix well the starch with water so that there are no lumps left.
5. Pour a mixture of water and starch into the egg mass.
6. Add salt and black pepper.
7. Mix everything well with a whisk.
8. Grease the pan with vegetable oil, heat it up and pour out a thin layer of the egg mixture (about 3 tablespoons). Brown an egg pancake over low heat for 1-2 minutes on one side.
9. Then turn over to the other side and also fry until golden brown. Add vegetable oil to the pan as needed. The egg mixture must be mixed well before frying each pancake so that the starch does not settle.
10. Put the finished pancakes on a plate.
11. The final amount of pancakes depends on their thickness. I made thin pancakes, I got 9 pieces.
12. If the pancakes are served as a separate dish, you can complement them with vegetables.
13. Bon Appetit!