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For breakfast
Delicate pancakes with thin milk

Thin, Tender Milk Pancakes

Delicious, fragrant, and golden — a breakfast the whole family will love! These thin, tender milk pancakes come together quickly and easily. Serve them with any topping, sweet or savory, wrap a filling inside, or layer them with cream to build a pancake cake. The perfect all-purpose recipe!

Julia M.

Recipe author

Composition / ingredients

Servings:

Eggs

Milk

500

Sugar

Flour

200

Vegetable oil

Baking soda (slaked with vinegar or lemon juice)

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 20 % 7 g

Carbohydrates 63 % 22 g

182 kcal

GI: 14 / 0 / 86

Cooking method

Cooking time: 50 min

Step 1:

How do you make thin, tender milk pancakes? Start by gathering all the ingredients. Sift the flour ahead of time to aerate it — this makes the pancakes lighter and more tender.
Step 2:

To make the batter, crack the eggs into a deep bowl and add the sugar and salt. Beat briefly with a mixer — just until smooth, no need to overbeat.
Step 3:

Then pour in the warm milk and vegetable oil.
Step 4:

Gradually add the flour, mixing as you go. Use the mixer to work out any lumps so the batter is completely smooth.
Step 5:

Add the baking soda slaked with an acid — either vinegar (9%) or lemon juice. It will react and start to foam.
Step 6:

The finished batter should be smooth and fairly thin — a thin batter is what gives you thin pancakes.
Step 7:

Heat a pancake pan until hot. Brush it with vegetable oil before the first pancake. Pour in a little batter and swirl it to cover the entire surface of the pan. Cook each pancake over medium-low heat on both sides until golden.
Step 8:

Cook the rest of the batter the same way. Stack the pancakes and cover them with a lid so they don't dry out. And they're done! Serve with jam, sour cream, or condensed milk — or wrap your favorite filling inside. Enjoy!

Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.
Can you swap baking soda for baking powder, and how do you add them so your baking turns out fluffy without a soapy soda aftertaste? Find out and more in the article "Baking powder or baking soda — which is better?"
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.