Classic pancakes on the water

To make classic pancakes, you don't necessarily need milk, water will completely replace it. But eggs in pancake batter are mandatory, as they make them plastic and soft. Also, vegetable oil should be added to the pancake batter so that the pancakes do not stick to the pan and are easily removed.
I propose to combine the ingredients for the pancake dough all at the same time in a deep container, and then mix thoroughly with a mixer. It will take no more than 3-4 minutes to prepare the pancake dough in this way.
Before frying pancakes, you need to prepare a frying pan – lightly grease it with vegetable oil and heat it up well. Make the fire for frying pancakes a little more than average.
For one thin pancake, pour about half a ladle of dough into a hot frying pan. Quickly pour the dough over the entire surface of the pan, tilting it from side to side and fry for about half a minute.
Then, gently lifting the pancake by the edge with a spatula, turn it over and fry for another half minute on the reverse side.
Put the finished thin pancakes on a flat dish in a stack.
You can serve classic pancakes on water with sour cream, jam, jam.