Snack pancakes on tomato juice, with herbs (without eggs)

These unusual snack pancakes are prepared with the addition of tomato juice, which is why they have such a rich color and original taste. Preparing tomato pancakes is as simple as regular ones, but fried in a dry frying pan without oil.

Ingredients

• Tomato juice - 200 ml
• Vegetable oil - 3 tbsp. spoons
• Fresh parsley - 5 g (1-2 sprigs)
• Fresh dill - 5 g (1-2 sprigs)
• Wheat flour - 180 g
• Soda - 1 teaspoon
• Salt - 1/2 teaspoon
• Citric acid - 1/4 teaspoon

Directions

1. Sift flour into a large bowl, add salt, soda, citric acid. Stir.
2. Rinse dill and parsley, dry, remove stems. Finely chop the dill greens with a knife and send to a bowl. Stir.
3. Whisking constantly, pour in the tomato juice. Mix thoroughly until a homogeneous mass without lumps is obtained.
4. Pour in vegetable oil and mix thoroughly again.
5. Heat a dry non-stick skillet over medium heat. Pour the dough into the pan about 1 tbsp. spoon, forming pancakes. Fry the pancakes over medium heat for about 4 minutes on each side, until golden brown.
6. Transfer the finished pancakes to a plate and serve.
7. Bon appetit!