Pancakes Made with Powdered Milk
Not sure what to do with that leftover milk powder? Turn it into delicious pancakes! These come out thin and wonderfully tender. It's a great way to use up powdered milk when you've got plenty on hand — no need to toss it, since it works just as well as fresh milk for cooking. It's especially handy at a cabin or on the road, where fresh milk isn't always easy to find but you still want to treat the family to tasty pancakes for breakfast.
Anya
Recipe author
Pancakes Made with Powdered Milk
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 %
8 g
Fats 10 %
4 g
Carbohydrates 69 %
27 g
164 kcal
GI:
15
/
0
/
85
- These pancakes come together just like ones made with milk or buttermilk — no harder than that. They turn out tasty and soft, and they're a great way to put a stash of powdered milk to good use when you've got too much of it. So let's get started. Pour the measured water into a large enough bowl. Add the powdered milk and whisk it in thoroughly. Next, crack the eggs — it's best to crack them into a separate cup first and add them from there, so a less-than-fresh egg (which happens with store-bought ones) can't ruin the batter. Whisk everything together. Now stir in the sugar and a little salt. Whisk it all again well (a fork works fine, or use a hand mixer or an immersion blender if you like). Sift the flour and start adding it to the batter a little at a time, rather than all at once, so you don't get lumps. Whisk thoroughly after each addition. The batter should be on the thicker side, not too runny.
- Be prepared: you may need more or less flour than the recipe calls for. Go by the consistency you want, not by an exact amount of flour. To avoid mistakes, read up on flour and how it behaves!
- Set a skillet over medium heat and warm it up well. Grease the pan with a little vegetable oil, pour in some batter, and cook the pancakes as usual — golden on both sides. Re-grease the pan before each one. Serve the pancakes with sour cream or other toppings: runny honey, jam, or any syrup. You can add fresh berries and pieces of fruit, drizzle with melted chocolate, or scatter chocolate shavings on top. There are endless options — pick whatever you love. Savory toppings work too. Enjoy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour, fortified - 333 kcal/100g
- Whole durum wheat flour, all-purpose - 364 kcal/100g
- Fine wheat flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Powdered milk - 465 kcal/100g
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