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Lace pancakes with milk

Lace Pancakes with Milk

Delicious, pretty, made from simple ingredients — perfect for breakfast! These lace pancakes with milk turn out well every time: thin and full of lacy little holes. No more struggles with the batter, and you get that delicate, lacy texture without any baking soda.

Anna

Recipe author

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Composition / ingredients

Servings:

Flour

1.5

Milk

1.5

Water (boiling water)

1.5

Eggs

Vegetable oil

Salt (no heaping)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 5 g

Fats 30 % 8 g

Carbohydrates 52 % 14 g

152 kcal

GI: 13 / 0 / 87

Cooking method

Cooking time: 25 min

Step 1:

How do you make lace pancakes with milk? Start by gathering your ingredients. I used large eggs, whole milk (3.2% fat), and all-purpose flour. Sift the flour first — this not only clears out any stray bits but also gives you a better batter.
Step 2:

Crack the eggs gently into a bowl and add the salt. Whisk them to a foam — a hand mixer or a regular whisk both work fine.
Step 3:

Keep whisking as you pour in the boiling water — the mixture will swell up quite a bit, and that's exactly what you want.
Step 4:

Still whisking, add the flour and stir until smooth. Pour in the milk (I used it cold, straight from the fridge) and the neutral vegetable oil, and mix everything well. The batter should be fairly thin (see the photo). Add a little more flour or milk as needed, depending on how thick it comes out.
Step 5:

Get your pan ready — ideally a heavy-bottomed nonstick skillet made for pancakes. Heat it up well and brush it with oil. Pour the batter onto the hot pan and quickly swirl it to cover the whole surface. After the first one I didn't re-grease the pan at all. Once the pancake is golden on the bottom, flip it gently with a spatula and brown the other side too.
Step 6:

Brush the finished pancakes with butter and bring them to the table. They aren't sweet, so they go great with sour cream, honey, caviar, or lightly salted fish. Enjoy!

Be ready to use a bit more or less flour than the recipe lists. Go by the consistency of the batter, not a fixed amount of flour.
Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a small brush work best.
Important! The wrong pan can ruin even the best recipe. A good heavy nonstick skillet makes all the difference for even, lacy pancakes.