Pancakes without milk? Now I always do it that way

The recipe for the perfect crepes does exist, yet it does not contain the same ingredients that usually end up in the crepe batter. The brilliance of the result lies in the substitution of one ingredient.

They say that laziness is the mother of invention. I found this out myself when I wanted to make pancakes and didn't have any milk on hand. Instead of going to the store, I decided to test a different ingredient. It turned out that adding mayonnaise to the pancake batter drastically changes their final structure - they become extraordinarily tender and soft.

The secret to successful pancakes is the batter. It's always worth having your favorite recipe at hand, one that never fails (like the one below). Proportions depend on the ingredients we base on. For example, people using gluten-free flour will need more liquid to give the pancake batter the right consistency.

The best pancake batter is the result of trial and error. I learned this myself because I made the tastiest, but also exceptionally soft and delicate pancakes by accident, experimenting with additions. It was the replacement of milk with mayonnaise that turned out to be a hit. From now on, I won't make pancakes any other way. What's more, you can add sugar, vanilla sugar, or any other sweetener to the mayonnaise-based pancake batter and create sweet pancakes.

It's worth remembering that the softness of our pancakes is also due to several other factors. Too much flour or eggs will make the pancakes hard. Adding oil to the pancake batter is also essential - it gives the pancakes not only softness but also elasticity. Let's not forget that the batter needs to rest (at least 30 minutes). If you start frying pancakes right after preparing the batter, they might become brittle and nonelastic.

Ingredients:

• 2.11 cups of warm water,
• 5.29 ounces of wheat flour,
• 2 eggs,
• 2 tablespoons of mayonnaise,
• salt,
• 2 tablespoons of oil + oil for frying.

Preparation:

1. I mixed mayo with eggs. Then I added oil, water, and at the end, sifted flour with salt.
2. I set the ready batter aside for about 30 minutes to rest.
3. After that time, I heated up the pan and fried the pancakes on both sides until golden brown.