I recommend seltzer. It’s there to add lightness and tenderness. Still water will work in that you’ll get a pancake, but without the carbonation the pancake will be more dense.
I’ve never seen seltzer as an ingredient! The savory seems like something I’d really like to try. I once ate a crepe with lemon curd filling. Do you have any recipes like that?
These similar to my Omi's apple pancakes. She was mostly Ukrainian married to a German. She added sliced apples to the batter. We would spread jam or brown sugar on them before rolling and eating them.
My Hungarian kibbutz mother, Nonika, made these for us and in the intervening 50+ years since I last devoured one, I had forgotten how delicious they were. Thank you for sharing your family recipe.
Seltzer? What would happen of you used still water?
I recommend seltzer. It’s there to add lightness and tenderness. Still water will work in that you’ll get a pancake, but without the carbonation the pancake will be more dense.
Short and simple. Nothing could be sweeter!
I’ve never seen seltzer as an ingredient! The savory seems like something I’d really like to try. I once ate a crepe with lemon curd filling. Do you have any recipes like that?
I use seltzer when I make matza balls.
These similar to my Omi's apple pancakes. She was mostly Ukrainian married to a German. She added sliced apples to the batter. We would spread jam or brown sugar on them before rolling and eating them.
My Hungarian kibbutz mother, Nonika, made these for us and in the intervening 50+ years since I last devoured one, I had forgotten how delicious they were. Thank you for sharing your family recipe.